Cheese Boats

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.

There might be a good time . . .

. . . to remember you’ve forgotten to put the herbs in the cheese boats you’re cooking.

But it’s not as you’re pulling from the oven the final dozen of the 60 you’ve spent the last couple of hours making.