A quick and tasty lunch meant that Miss Bee could help cook.
- Bread (1 slice per quiche)
- Mini tin of salmon per 4 quiche (I used tassel brand as it’s Australian, I chose tomato and onion flavoured)
- 1 egg per 2 quiche
Use a large scone cutter almost as large as the bread to cut a circle. I have seen this done without cutting off the crusts but i thought that might be too crispy for Miss Bee.
Spray canola onto a muffin tin (with silicone you might not even need that step) Use a small cup to push the bread into the muffin tin to make a case.
Divide the tin evenly into the bread cases using a fork.
Using the same cup you made the case squish down with mix the egg lightly with the fork. Divide over the cases with half an egg per case.
Bake until the egg is set, about 10 minutes.
I served mine with watermelon, kiwi fruit, a slice of cheese and diced ham as I was appealing to a toddler palette.