Muffin Pan Sweet Potato & Leek Quiches
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
6 Muffin Pan Sweet Potato & Leek Quiches
- Serves:
- 4-6
ingredients
- 400 g sweet potatoes, peeled and chopped into chunks
- 14.79 ml olive oil
- 1 leek, thoroughly washed, sliced
- 1 onion, medium-sized, chopped, yellow onion (for Americans)
- 2 garlic cloves, minced
- 29.58 ml parsley, fresh continental, chopped
- 4 sheet phyllo pastry
- olive oil, to spray
- 3 eggs
- 236.59 ml milk, low-fat is fine (250ml)
- 2.46 ml ground nutmeg
- salt, to taste
- fresh ground black pepper, to taste
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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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!
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<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!