my wee man was born at home. My dear husband took two weeks off to help out afterwards and kept me well fed and the older two looked after as I tried to overcome my breastfeeding issues and make the most of what I was able to produce. It was only when he went back to work that I realised how hectic things could be with two school age kids and all the extra-curricular goings on and trying to manage those while constantly hooked up to a baby or breast pump. It felt like there wasn't enough time in the day and I found myself often neglecting to eat! For those of you who know me, you'll know that's a huge deal, as I never forget to eat or even forget to think about eating, but alas I did. A few weeks in I knew things had to change and I took advantage of hubby's home days by making some quick and healthy snacks that would be ready to just grab as needed.
These mini-quiche's were a god send. I would make a few batches on the weekend and freeze them and when I got hungry I would just throw a couple in the microwave and voila, a healthy well-rounded lunch! You can use any veg you have on hand or just broccoli and cheddar is delicious too. I used a combination of egg whites and whole eggs to keep fat and calories a bit lower, but you can certainly use a dozen eggs if you want that extra punch. They work out at about 100 calories each.
- 4 eggs
- 1 cup egg whites (+/- 9 egg whites, I used the Two Chicks liquid ones)
- 1-2 cups steamed chopped vegetables (I used leeks, broccoli, peppers, onions, tomatoes)
- 1 tablespoon olive oil
- 1/4 cup parmesan cheese, grated
- herb and salt and pepper to season
Beat the egg whites and eggs together with the parmesan, olive oil and any herbs you would like to use (a teaspoon of pesto is great too!)
Toss in the steamed veg and mix to combine. Season with salt and pepper.
Spray a muffin tin with non-stick spray (or butter them if you're not concerned with fat) and pour the egg mixture into nine of the holes. Bake for twenty minutes.
Pop out of muffin cups and either serve immediately or store in zip-loc bags in the freezer once cooled.