Mini salmon quiche

Ingredients

• Makes approximatly 12 minis
• 3 eggs
• 1 cup milk
• 1 cup of grated mild cheddar cheese
• 1/4 cup of  of chopped green onions
• 1 teaspoon chopped parsley
• 4 oz of chopped salmon

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Preparation

• Line cupcake pans with pie crust and pre -bake for 5-10 minute at 425 degrees. When slightly cooked remove from oven and set aside.
• Beat eggs then add all remaining ingredients. Fill each compartment with the mixture and bake for 30-40 minutes at 350 degrees. It’s done when the mixture is firm to the touch.
• Let cool for a 5 minutes before removing from the cupcake pan. Don’t forget to let it cool completely on a wire rack before packing in the bento box. Freeze any extra quiches in an air tight container for future bento packing.

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