Cheese Corn and Spinach Quiches

Step 1: Preheat oven to 190C (170C fan forced).

Step 2: Spray 4 x 250ml (1 cup) muffin pan holes with cooking spray and line bases with a round of baking paper or use 4 non-stick baking cases.

Step 3: {isj 1 bread slice into each muffin pan hole and bake for 5 minutes or until light golden brown and set aside for 10 minutes to cool.

Step 4: Divide the spinach leaves and corn between bread cases.

Step 5: Whisk the eggs and milk in a medium bowl and season with pepper.

Step 6: Pour the egg mixture into the bread cases and sprinkle the cheese over.

Step 7: Bake quiches for 25 to 30 minutes or until set and golden brown.

Step 8: Set aside pan for 5 minutes to cool and then transfer to a wire rack to cool completely.

Step 9: Accompany one of the quiches with the fresh fruit (packed in a small container) and add a bottle of water.

Step 10: NOTE - you can make the quiches the day before and keep in an airtight container until ready to pack one into the lunch box and the remaining 3 quiches will keep in an airtight container in the fridge for up to 3 days or, wrap in plastic and put in a resealable plastic bag and freeze for up to 3 months (defrost in fridge overnight and pack into lunchbox in the morning).