Lunchbox Ham, Cheese and Veggie Quiche

Hi all, hope you had a wonderful summer holiday. Since my last post, we did our road trip in Tasmania and got through our first week of Prep. I have been so pumped up, getting up around 4-5 am. I’ve never been an early riser, but these pregnancy hormones are making me a bit of a Stepford wife. I don’t think I’ve ever been so productive in the home, but I have been getting a little burned out by the afternoon. So I’ve been a bit slow to get back to blogging and colouring. On the bright side, my fridge and freezer are loaded with healthy meal prep for everyone.

I spent most of last week preparing healthy homemade goods for my daughter and partners lunches. I’ve made chicken and veggie sausage rolls, baked chicken nuggets, spinach and feta scrolls, chicken and veggie meatballs and mini banana blueberry cupcakes. My little family really loved all of these homemade baked goods, but I didn’t think to photograph and take notes of my creations. However, I just prepare a healthy kid-friendly quiche that was also a hit with the family, so I took a few pictures before it was all gone, so I could share it with you all.

This quiche is really quick to prepare. It only took me about 10 minutes to put together before baking. It is perfect for a lunchbox, quick dinner or meal prepped breakfast. You can alter the vegetables depending on what you have on hand. I used broccoli and zucchini because they are my daughter’s favourite vegetables and they go well with eggs. However, steamed sliced potato or roasted pumpkin would also go really nicely. Ham is of course optional. I normally stay clear of deli meats, but my local organic butcher makes their leg ham. It is a good alternative treat for my ham-and-cheese loving child, as it doesn’t contain nitrate or preservatives. Since I try to keep dairy consumption low in my home I try to use alternatives that are more easy to digest. So I prefer to use natural sheep’s yogurt (Meredith Dairy), which will give the quiche a more creamy texture. As for cheese, you can go with what ever you like. I normally would go for freshly grated Pecorino Romano, which is made of sheep’s milk. But I found Barambah Organics Cheddar Cheese Shredded from the health food store, without preservatives and anti-caking. Although this quiche looks small, it is quite dense. It can cut into 4 serves or be halved again, as a protein snack. It is also unnecessary and not recommend reheating this quiche, simply because it’s not the healthy to reheat eggs. If you’re wondering why, see this article: 8 Foods You Shouldn’t Reheat (Because They Could Poison You).

Lunchbox Ham, Cheese and Veggie Quiche

Ingredients:

1 tbsp olive oil

4 slices of free range nitrate free leg ham, chopped

1/2 cup finely chopped broccoli florets

1/2 medium zucchini grated

5-6 organic free range eggs

2 tbsp organic natural sheep/cow yogurt

pinch of sea salt

1/4 cup organic shredded or grated cheedar/mozzarella/pecorino cheese

Method:

  1. Preheat the oven to 180 degrees celsius.
  2. Heat olive oil in a small pan, then add the ham. Saute for a few minutes until it’s cooked through.
  3. Add broccoli and zucchini and cook for a couple more minutes, until the broccoli is bright green and tender.
  4. Evenly spread out the ham and veggies into a prepared baking dish. I used 20cm x 24cm ceramic baking tray lined with parchment paper.
  5. In a large bowl, beat the eggs and yogurt and add a pinch of sea salt.
  6. Sprinkle half the cheese on top of the ham and veggies, then spread evenly with egg mixture and lastly top with leftover cheese.
  7. Bake in the oven for 15-20 minutes or until cooked through.
  8. Remove from the baking tray and once cool enough, slice to serve or store.

Baked Eggs with Mediterranean Hash

It’s been a while since I have posted any recipes. I haven’t been as passionate about cooking recently, while I’ve been juggle uni, a testy toddler and constant onslaught of the flu. Cooking has been more a chore of late, but I’m hoping that now I’m on holidays I can experiment with some new recipes. I’m really excited to make some homemade pasta after watching the new docuseries, Salt Fat Acid Heat. If you have Netflix you must check it out and have your passion for food renewed.

So this recipe is just a quick lunch I prepared for myself and my partner, while our daughter was having some Nonna time. I was inspired by Spinach and Potatoes Baked with Eggs from Scandinavian Comfort Food. Since I was missing some of the key ingredients, I italianized it with what I had on hand. I also got to try out my new Lodge caste iron skillet, which I bought as an non-toxic alternative. It was a great to cook with and easy to clean.. Well easy for Marco to clean, since I’m the cook.

This dish can serve two hungry people or three, if you add another egg. I served it with a fresh green salad coated with my new favourite ingredient, Cobrum Estate Lemon Infused EVO. I also used this oil in the hash to infuse it with a fresh lemon flavour. If you watch the first episode of┬áSalt, Fat Acid Heat, you will get why I’m a bit obsessed with EVO right now.

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