I did fall victim to some of the wedding treats. I certainly was not going to pass up the carrot cake the bride chose for her cake. Back on track this week though. I love mini quiches for lunches. They are more substantial than salads. This one takes advantage of some of the Spanish style chorizo--the aged, thinly sliced type, not the fresh Mexican style. I just shredded it with a knife to add to the egg mixture. Chorizo is flavorful, so you don't need to add much more in the way of flavor. I added some kale for nutrition and some sun dried tomatoes for flavor too. If you don't pack a lunch, these are excellent brunch food as well. I love packing bento style meals though. All those little compartments challenge me to add in more variety. This particular box is made from a pencil case filled with silicon baking cups. It works great.
Chorizo Mini Quiches
3 oz Spanish Chorizo sausage slices
2 tbsp sun dried tomatoes
1 large leaf kale, diced finely
1/4 tsp garlic powder
salt and black pepper to taste
Beat eggs in a medium bowl. Finely slice the chorizo sausage and add it to the eggs. Stir in the tomatoes, kale, garlic, salt and pepper. Pour into 6 silicon baking cups and bake at 350 degrees for 20 minutes.
Serves 6: 142 calories 2 net g carb
For the rest of my bento style meal, I added some grape tomatoes and green olives. Olives would be excellent in these mini quiches, but hubby is not a fan, so I left them separate for my lunch. Then there is this really interesting cheese. See those brown flecks in the cheese? That is chocolate. I bought this for the dessert buffet I put together for the rehearsal dinner (smashing success by the way). It is not sweet at all, but tastes similar to a chocolate cheesecake--only savory. I like it, but in very small doses. It is so flavorful, one small bite is enough. I will stick with this while the kids at school eat up all the leftover cookies and cake pops.
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