Lunchbox inspiration

Many of us grew up with sandwiches on high repeat in our lunch boxes, but when you compare our ‘80’s lunchboxes with Pinterest, you can’t help but note that lunch boxes have taken a magical turn and often these days they look like you need a chef on staff to prepare them.

But you don't need to spend a huge amount of time on a lunchbox to keep it interest and nutritionally balanced. Here are two quick and simple recipes that can help you transform your child’s lunchbox in to something others may envy on Pinterest. 

Mini quiches

Difficulty - easy

Makes 9

Ingredients
:
  • 2 eggs
  • 2 tablespoons natural yoghurt
  • 1/2 corn on the cob, kernels sliced off
  • 3 asparagus spears, chopped into rounds
  • 50g grated cheese
  • 1 tablespoon chopped chives
  • 1 sheet of pre-made puff pastry
Method:
 
Preheat the oven to 210C.
 
Whisk the eggs with the yoghurt, before adding vegetables, cheese and chives. Season to taste.
 
Then, slice the pastry in thirds lengthways, and then thirds across ways to create nine squares.
 
Lightly spray a muffin tin with olive oil spray or equivalent before gently placing pastry into the holes, squishing it around in order to make your quiche cases.
 
Evenly spoon the mix into the cases and pop into the oven for 20-25 minutes until the pastry is golden brown and the egg is nicely set.
 
Remove from oven and set onto a cake rack to cool.
 
The mini quiches can have any combination of fillings you like. Bacon, sundried tomato and basil, or corn, zucchini and herb or even smoked salmon and lemon zest work beautifully.

Apple Carrot and Zucchini muffins

mini quiches

Difficulty - easy

Makes - 12

Ingredients: 
  • 3 eggs
  • 1 cup rice bran oil
  • 1/2 cup of brown sugar
  • 1/2 cup each of grated carrot and zucchini
  • 1 cup of chopped apple, skin on
  • 2 cups of spelt flour
  • 2 tablespoons baking soda
  • 1 teaspoon each of cinnamon and nutmeg
  • 1/2 cup sunflower seeds
  • 1/4 cup glacé ginger, chopped finely, optional
Method: 
 
Preheat oven to 180C, and place muffin cases into a muffin tin.
 
Whisk together the oil and the sugar until well combined. Add eggs one at a time whisking between each. Mix will go thick and creamy.
 
Add flour, baking soda, fruit, vegetables, spices and seeds and stir well to combine.
 
Spoon into prepared muffin cases and pop into the oven for 20-25 minutes until golden and a skewer comes out clean.
 
You can make either of these recipes on Sunday and have them in the fridge. The quiches will keep in the fridge for up to three days, and the muffins are easily frozen and then popped in the box as required.
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