This is a guest post by jokergirl, who blogs about vegetarian and pescetarian bentos at WereRabbits.
"Go ahead, bake my quiche."
As a pescetarian leaning heavily towards full-time vegetarianism, finding the right protein for my bento is often a strain. I'm not a fan of soy meat replacements to boot, so often I look to eggs as a handy protein packet to put in my bento. Luckily, scientists now say that eggs are good for you again, so I'm not worried about cholesterol.
These mini-quiches are a tasty and healthy freezer staple for those times when boiling an egg or making tamagoyaki seems like too much effort. Each one of them contains about 1-2 tablespoons of egg-vegetable mixture, equivalent to about half an egg (plus a bit of milk).
Here are a few bentos I have used them in: