Mini Quail Egg Quiche School Lunch
- Prep time:
- Cook time:
- Serves:
Chef Lisa Dickie knows that a great school lunch starts with enough protein to keep kids full and focused all afternoon. These mini quiches check every box — they're fast, endlessly customizable, and fun enough to make together with your kids the night before. Spring Creek quail eggs bring the protein and nutrients, while cheese, fresh herbs, and vegetables make every tart shell a little different. School lunches just got a whole lot more exciting.
Ingredients
- 6 unbaked mini tart shells
- 6-10 Spring Creek quail eggs
- 2–4 tbsp milk
- 1–2 tbsp fillings of choice per tart shell (fresh herbs, diced vegetables, or both)
- 1–2 tbsp cheese per tart shell, shredded or crumbled
- Salt and pepper, to taste
Instructions
Preheat oven to 350°F (175°C).
Prick the bottom of each tart shell with a fork to prevent the pastry from ballooning. Bake for 10–12 minutes, until golden brown. Remove from oven and set aside.
In a bowl, whisk the quail eggs well. Add milk, season with salt and pepper, and whisk until combined.
Fill each tart shell with your choice of cheese and vegetables — about 1–2 tbsp of fillings per shell.
Pour the egg mixture over the fillings in each shell, filling to just below the rim.
Bake for 15–20 minutes, until fully set. The centres should not jiggle when gently shaken. Allow to cool slightly before packing or serving.
