Lunch Bunch 4: Quiche Cups & Meatball Macaroni Soup


by Aug 25th, 2010 // Kid-tastic, Lunch, Recipes, School Lunch

Lunch Bunch 4: Quiche Cups & Meatball Macaroni Soup

Remember that Crustless Quiche in a Cup Recipe? It has become a household favorite. We like it so much that today we decided to make breakfast for lunch. We made a batch of crustless quiche it in a muffin tin and packed it in one of our Easy Lunchbox containers along with these “homemade” croissants and strawberry jam. How very Parisian of us!

Crustless Quiche in a Cup Muffin Tin Recipe

Prep Time: 10 mins  Cooking Time: 30 to 40 mins

4 eggs
4 egg whites
1/2 cup lowfat milk
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar cheese
2 cups fresh broccoli florets
fresh pepper & sea salt

Preheat oven to 350 degrees. Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in broccoli and cheese and finish off with salt and pepper to taste. Grease muffin tin with cooking spray. Divide egg mixture evenly among cups and bake for 15 minutes or until beginning to brown.  This should yield 12 quiches. You can easily freeze them and pack them in future lunches. Or cut the recipe in half and make less at a time.

‘Homemade’ Mini Croissant Recipe

Prep Time: Over Night  Cooking Time: 15 mins

1 box Trader Joes Mini Croissants (in the freezer section)
1 egg lightly beaten
1 tablespoon of water

Remove mini croissants from freezer and place on greased cookie sheet. Let sit overnight. (We put them in the oven with it turned off.) In the morning remove croissants from oven. Croissants should double the size and should look doughy. Preheat oven to 350 degrees. (You can make them at the same time you make the quiche.) Meanwhile, make egg wash by adding water to egg and beating lightly. Paint each croissant with egg wash using a pastry brush. Cook in oven for 15 to 20 minutes or until croissants are golden brown. (If they are just light brown they are not done on the inside.)

I like the mini quiche cups because they are protein rich and a great way to get broccoli into my kids lunch box. My kid likes that they are hand held eggs.  He wanted to eat all four right away.  Now check out our Meatball Macaroni Soup Recipe…

We made this soup on the one day that it was 90 degrees in LA. It was way too hot in our kitchen but the end result was worth it. The soup is super easy to make and really is a complete meal.

We poured the hot soup into this awesome Thermos soup container we bought last year. I highly recommend investing in one of these. We use it all the time not only for soup but also for other hot items like macaroni and cheese or oatmeal. Sometimes we even pack leftover Chinese food in there (hello? wonton soup!).

Ours is Batman themed. They now have this Toy Story one which is equally cool: Thermos Funtainer Food Jar, Toy Story 3 Now for the recipe…

Meatball Macaroni Soup Recipe

Prep Time: 20 Mins  Cooking Time: 30 mins

Meatball Ingredients:
1/2 pound ground turkey (mix of dark and light)
1 tablespoon ketchup
1 egg
1/4 cup breadcrumbs
1 garlic cloves minced
salt & pepper

Soup Ingredients:
8 cups good chicken stock
2 packets liquid chicken stock or bullion
1/2 onion chopped
1 tablespoon olive oil
2 large carrots (peeled + chopped)
2 large celery stalks (peeled + chopped)
1 garlic clove pressed
1 cup dry whole wheat macaroni
fresh dill
salt & pepper to taste

In a large bowl combine turkey meat, breadcrumbs, ketchup, egg and garlic. Add salt and pepper to taste. Stir together until combined and then form into mini balls about the size of a large marble. Set aside. Saute the onions in olive oil in a medium pot until translucent. Add the celery and garlic and continue to saute. Pour in broth and packets and bring to a boil. Once it’s boiling drop in the carrots, meatballs and macaroni. Cook on medium high for 10 minutes or until meatballs are cooked through and macaroni is tender. Add salt, pepper and dill to taste. Leave this simmering on your stove top for a little while so flavors can continue to combine. Makes 6 servings. Perfect for freezing and reheating on a cool fall day.

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10 Comments on “Lunch Bunch 4: Quiche Cups & Meatball Macaroni Soup”

  1. 1.) Christine
    August 25th, 2010

    Mini-handheld quiche! You are a genius! And croissants….I'm getting hungry.

  2. 2.) Donna
    August 25th, 2010

    I was just looking for a recipe for quiche when you published this. Thanks – I'm making it today.

  3. 3.) Meegan
    August 26th, 2010

    Thanks so much for all the lunch ideas!
    I'm going to try and source those lunch containers over here in AUS!

  4. 4.) Grammy
    August 26th, 2010

    I am so proud of your kid! He is enjoying healthy food and involved in making it, too!

  5. 5.) bridgetandlucy
    August 26th, 2010

    I LOVE your blog! I have a 3 and 4 year old who want to be in the kitchen all the time – your blog has been such a treat!!

  6. 6.) pinellas
    August 26th, 2010

    These are all such great ideas – & I love that they're all-natural, not full of junk!

  7. 7.) tryityoumightlikeit
    August 26th, 2010

    We have a couple of those Thermos containers. Perfect for lunches. I think ours are Speed Racer and Bakugan but I'm sure my daughter will insist on new ones this year because those ones won't be cool anymore.

  8. 8.) Carly
    August 26th, 2010

    LOVE those croissants for TJs- best chicken salald vessel ever. BTW-after having your greek salads on a stick at a birthday party, my kids want them in their lunch boxes, too! Tomorrow's lunch "order" has been placed: Pita and hummus, greek salad on a stick, yogurt and watermelon hearts.

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