Sherry hour, Kids in the Kitchen: Mini Quiches

Posted: January 17, 2012 in Cooking with kids, Quiches

Dinner is the one meal of the day that seems to cause the biggest stress. At this time of the day we are often exhausted, as are the kids and therefore patience runs thin. It’s not known as sherry/arsenic hour for no reason at all! A lot of the time, bad behaviour is the result of a child not getting mum and dad’s attention. I know for us the sherry hour appears worse on daycare days. Really when you look at this phenomenon it looks a lot like this. Tired child, tired parents, child wants comfort, parent wants peace. As children we look to our parents for comfort, as adults we look to sherry! On the days when I take more time and am more attentive to my child, he is better behaved. There is something in this. Dinner needs cooking, child needs attention, why not combine the two? I do not recommend this on a day when your patience is beyond recovery. Because you do need patience with children in the kitchen. However if you do take the time it can be an enjoyable experience. I love ‘mum/son’ time. At the same time hopefully son is also learning that convenience can come with planning and that dinner doesn’t come from a drive thru, which will hopefully form the basis for healthy eating choices in later life. Tonight dad was in charge of dinner. But we made some mini quiches for lunch tomorrow. Get your kids in the kitchen too and lessen the sherry! 😉


Mini Quiches

Preparation Time 5 minutes
Cooking Time 20 minutes

Recipe By: Me
Serving Size: 18 (muffin size)
Cuisine:
Main Ingredient: Eggs
Categories: Kid Friendly, Baby friendly, Quiche/Tart, Lunch, Appetizers

-= Ingredients =-
150 g bacon, diced
½ brown onion, diced
Olive ; oil spray
5 eggs ; lightly whisked
125 ml Milk ; (1/2 cup)
250 g corn kernels ; can drained
1 tbsp chopped fresh chives
40 g Cheddar matured ; (1/2 cup) finely grated
¼ cup mixed herbs, fresh
Salt and pepper for seasoning

-= Instructions =-
Preheat oven to 200°C. Fry the bacon and onion in a skillet, sprayed with olive oil.
Meanwhile, grease 18 x 125ml (1/2-cup) capacity muffin pans with butter. Line the bases with non-stick baking paper if desired. Whisk the eggs and milk together. Combine the cooked bacon and onion, corn, cheese and herbs with egg mixture and stir. Season with salt and pepper.
Divide the mixture evenly among the prepared pans. Bake for 20 minutes or until golden and set.

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Comments
  1. Prue says:

    love it!!! Will and I may just have to make some today.

  2. Kat says:

    🙂 no Sherry here tonight lol, yay for leftovers and the trampoline.

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