This bento lunch is from a lunchbox series I posted on Instagram. The Bistro Bento Box contents were inspired by a local casual French restaurant. When we first moved to Texas years ago, I kept hearing about a restaurant that “I had” to try. We were gifted a meal from La Madeleine after we had our 2nd daughter and it quickly became a favorite place to meet up with friends. It has a fireplace going inside with gentle music playing in the background creating a cozy and homey atmosphere. Between the food and the ambiance while chatting with good friends, it’s easy to be in there for hours before you realize it.
Before eliminating gluten from my diet, my favorite lunch to order was Quiche Lorraine and Caesar Salad. I adapted that for this lunch with a crustless quiche made in a muffin tin. I pair it with a simple salad made without croutons or cheese to keep it dairy and gluten free. I make homemade dressing, but there are several brands available that are minimal ingredients and fillers such as Tessemae’s and Primal Kitchens.
Bento Contents:
Spinach & Prosciutto Quiche
Caesar Salad
Plum
Cherry Tomatoes
Spinach & Prosciutto Quiche
Ingredients:
3/4 cup frozen chopped spinach, thawed and squeezed dry
4 slices prosciutto, chopped
10 eggs
¼ cup water
½ tsp. sea salt
¼ tsp. black pepper
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. rosemary
Directions:
Preheat oven to 400 degrees F.
Grease a 12-cup muffin pan with olive oil or ghee. Alternatively, use a silicone pan and no need to grease pan.
Add a tablespoon of spinach to each muffin well then top with a few small torn pieces of prosciutto (using 1 slice of prosciutto per 3 muffin wells).
Break eggs into a large mixing bowl. Whisk together eggs with water and spices until quite smooth.
Gently pour egg mixture evenly over the veggies/meat in each well.
Bake for 15-20 minutes or until just set in the center.
Allow to cool for a few minutes in the pan before removing.
