Muffin Pan Sweet Potato & Leek Quiches Recipe

Name: Muffin Pan Sweet Potato & Leek Quiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ½ teaspoon ground nutmeg; salt, to taste; fresh ground black pepper, to taste

Servings: persons

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)
½ teaspoon ground nutmeg
salt, to taste
fresh ground black pepper, to taste

1
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.
2
Preheat the oven to 180C; 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.
3
Divide the sweet potato mixture among the pastry cases.
4
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.
5
Bake for 20-25 minutes or until set.
6
Serve with your choice of salad greens.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Muffin Pan Sweet Potato & Leek Quiches falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Muffin Pan Sweet Potato & Leek Quiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions