bluemoon downunder's Note:
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.
My Private Note
Units: US | Metric
- 400 g sweet potatoes, peeled and chopped into chunks
- 1 tablespoon olive oil
- 1 leek, thoroughly washed, sliced
- 1 onion, medium-sized, chopped, yellow onion (for Americans)
- 2 garlic cloves, minced
- 2 tablespoons parsley, fresh continental, chopped
- 4 sheets phyllo pastry
- olive oil, to spray
- 3 eggs
- 1 cup milk, low-fat is fine (250ml)
- 1/2 teaspoon ground nutmeg
- salt, to taste
- fresh ground black pepper, to taste
- 1Steam 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.
- 2Preheat 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.
- 3Divide the sweet potato mixture among the pastry cases.
- 4Whisk 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.
- 5Bake for 20-25 minutes or until set.
- 6Serve with your choice of salad greens.
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Nutritional Facts for Muffin Pan Sweet Potato & Leek Quiches
Serving Size: 1 (183 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 296.3
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 3.4 g
- Cholesterol 167.1 mg
- Sodium 235.8 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 4.3 g
- Sugars 6.6 g
- Protein 10.3 g