the answer to life, the universe, and everything is bento #42 & bacon quiche tarts

Large container:

  • Bacon quiche tarts.

Small container (top):

  • Peas, still frozen. I’ll nuke ’em for a minute at lunch.

Small container (bottom):

  • Strawberries.
  • Baby carrots.
  • Iced lemonade cookies.

Recipe for bacon quiche tarts:

  1. Fry 5 slices of bacon, crumble, and set aside.
  2. Mix a (room temp) 8 oz. package of cream cheese with 2 eggs and 2 tbsp. milk. Stir in 1/2 cup shredded Swiss cheese and 2 or 3 chopped green onions.
  3. Take a tube of Pillsbury Grands refrigerated biscuits, and carefully peel 5 of them in half. Stretch the dough out a little, being careful not to tear, and press it into a lightly greased muffin tin, leaving about a 1/4″ rim of dough.
  4. Sprinkle the crumbled bacon evenly in all 10 biscuit cups, then pour the quiche mixture on top. Bake at 375 degrees for 20-25 minutes, or until filling is set and biscuits are a deep golden brown.

Makes 10 tarts. You could substitute any other kind of cheese for Swiss. Cheddar would give it a nice tang.

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