School lunches in the late 60s and early 70s weren’t very exciting – sandwiches made from white bread which was delivered twice a week and got stale pretty quickly.
Then Mum discovered cheese boats which are mini quiches in bread cases:
Two loaves of thin sliced bread (I prefer wholemeal).
Bacon, 1 or 2 onions, 10 – 12 eggs,
corn, grated cheese, mixed herbs.
Any other vegetables eg tomato, red pepper, asparagus . . .
Put bacon and roughly chopped onion into kitchen whizz & process briefly until chopped but not pureed.
Put into a bowl.
Process eggs and add to the bacon & onions.
Cut off the crusts, butter each slice and place butter side down in muffin pans (or if you’re going for a less-saturated fat option, don’t butter the bread and grease the muffin pans with olive oil).
Sprinkle mixed herbs in the bottom of each bread case.
Add chopped pepper, corn, tomato & grated cheese.
Pour or spoon in egg mixutre.
Cook 180 degress for 10-15 minutes, until bread is toasted and egg mixture is solid.
Serve hot or cold.
If you’re not eating them in the next 24 hours, they can be free-flow frozen.