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.

No additional tips available.

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

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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.

Muffin Pan Sweet Potato & Leek Quiches

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