Tuesday, December 6, 2011

Mini Quiche with Sweet Potato Crust

This is a super easy twist on a classical brunch dish I have been experimenting with for Christmas Day. I like that it is so colorful, it makes a beautiful presentation.
Mini Quiche with Sweet Potato Crust 
Ingredients:
coconut oil, melted
1 sweet potato
1 egg for each quiche
1 1/2 T. cream for each quiche
salt and pepper
nutmeg
cayenne pepper
Chopped ham
Chopped spinach

Method:
1. Decide how many quiches you want to make, then oil that many muffin cups with melted coconut oil.
2. Peel and slice sweet potato into 1/4 inch rounds. Place one slice of sweet potato in each oiled muffin cup.
3. Combine eggs (1 for each cup) and cream in a bowl. Whip by hand until thoroughly mixed. Add salt and pepper to taste as well as a dash of nutmeg and cayenne. 
4. Place 1 T. of chopped ham and 1 T. of chopped spinach in each cup then fill to almost full with egg mixture.
5. Bake at 350 degrees for 30 minutes or until a knife inserted into the center of each quiche comes out clean.
6. Serve warm or cold, freezes well too.

 

2 comments:

  1. Yummm - looks so good! And a great holiday, or any day for that matter, breakfast!

    ReplyDelete