Muffin Pan Sweet Potato & Leek Quiches

"Well everything else it seems has its muffin pan version on Zaar: from meatloaf to pizza to apple pie and even twice-baked potatoes, but I couldn't find any quiches. I have posted here my adapted version of a recipe for Sweet Potato and Leek Quiches made in muffin pans that I found in a March 2005 issue of 'Fresh'. The recipe specifies chopping the sweet potato into chunks 2.5 cm (approximately one inch). Zaar wouldn't allow me to specify the size of the chunks in the list of ingredients. To make these quiches as appetizers, you could also use smaller recessed muffin pans, although that could be quite fiddly. For variation and added flavour, add chopped bacon pieces. And if you want to add some heat, add whatever is your favourite spice."
 
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Ready In:
45mins
Ingredients:
13
Yields:
6 Muffin Pan Sweet Potato & Leek Quiches
Serves:
4-6
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ingredients

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directions

  • Steam the sweet potato until just tender; transfer to a bowl; heat the oil in a pan, preferably non-stick, over a medium heat; add the leek, onion and garlic and saute, stirring, until they have softened; remove the pan from the heat and add the sweet potato and the parsley and combine well.
  • Preheat the oven to 180°C; grease 6 x 1 large muffin pan; spray a sheet of phyllo with the oil; top with the remaining sheets, spraying between each layer; cut the sheets into three portions, then cut each strip in half; line each muffin recess with the phyllo pastry.
  • Divide the sweet potato mixture among the pastry cases.
  • Whisk the eggs, milk and nutmeg together; season with salt and freshly ground black pepper; divide evenly between the six muffin pan recesses by pouring the milk/egg mixture over the top of the sweet potato mixture.
  • Bake for 20-25 minutes or until set.
  • Serve with your choice of salad greens.

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Reviews

  1. Yummy! I think your muffin pan is a bit bigger than mine, as I halved the recipe and it made 4 quiches, with a bit of sweet potato mix left over. These are really tasty, and look really good!
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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