Salmon Quiche

Prep Time:  10 minutes
Cook Time: 35 minutes
Makes 12 tarts
Calories: 132 per tart
Source: Better Food for Kids


Ingredients

• 12 frozen pastry tarts
• 2 eggs
• 3/4 cup milk
• 1/4 tsp salt
• pinch of nutmeg
• pinch of black pepper
• 1/2 cup shredded Swiss or Cheddar cheese
• 1/4 cup canned salmon

Directions

• Preheat oven to 400.
• Prick bottom of tarts with a fork; bake in a pre-heated oven for 8 minutes.
• Remove from oven; reduce heat to 350.
• Beat eggs, then stir in milk, salt, nutmeg and pepper.
• Spread most of the cheese and all of the salmon in the pastry shells; pour the egg mixture over top.
• Sprinkle the rest of the cheese on top of each tart.
• Bake for 35 minutes or until an inserted toothpick comes out clean.

These little quiches are quick and easy to make and as long as we have some pastry shells in the freezer, we're usually good to go as far as the rest of the ingredients are concerned.  Charlotte likes them and they are easy to pack for daycare.

Apple Gingerbread

Prep Time: 20 minutes
Cook Time: 35 minutes
Makes 7 mini-loaves
Calories: 368 calories per loaf
Source: Better Food for Kids


Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup butter
• 2 eggs
• 1/2 cup molasses
• 1/3 cup 2% milk
• 1 medium apple, peeled and grated or 1 individual serving of packaged applesauce

Directions

• Preheat oven to 350.
• In a medium bowl, combine flour, sugar, baking powder, baking soda, spices and salt.
• In a large bowl, cream together butter, eggs and molasses.
• Stir dry ingredients into wet, a little at a time and alternating with small additions of milk.
• Fold in apples or applesauce; pour into greased mini-loaf pans.
• Bake 35 minutes or until an inserted toothpick comes out clean.
• Allow to cool on a wire rack.

When I first made this recipe, we had no apples around, so I substituted the applesauce and it worked just fine - plus it's a lot easier to peel the lid off the applesauce than it is to peel, core and chop an apple!  I baked a single, large loaf a couple of times, but it always seemed to remain uncooked in the middle even though it was starting to burn around the edges.  I find the mini-loaves bake much more evenly, plus they're a lot easier to pack in a lunch box.  A whole bunch of these loaves even came with me on the ET Highway after being stored in the freezer for a while - they dried out a little bit, but they were still quite delicious!