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.