Our mini quiches make life easy. They are incredible simple to throw together. These quiches are a perfect instant breakfast, lunch, dinner, or snack. Whenever I make our mini quiches half of them disappear before they even have a chance to cool. I quickly hide the rest. I find the texture perfect for toddlers, and my kids love them. The optional extras are exactly that, these quiches are lovely just as they are.
I call them quiches because I guess that is what I had in mind the first time I whipped them up, however, they are not your typical quiche, regardless, I hope you enjoy them as much as we do.
Mini Quiche Many Ways
600 grams cooled roasted sweet potato flesh* (I use 2-3 of the purple skinned/white flesh sweet potatoes, the purple skinned part is important, I hope you can get them, they are quite different to the orange variety. I generally roast the potato with dinner and then make the quiches the following day).
salt and pepper
1 teaspoon dried oregano (optional)
12 thin tomato slices
Omit the salt and add 1 cup of grated cheese
1/3 cup of coconut milk
Omit the salt and add 1/3 cup of sun dried tomatoes and 1/3 cup pitted olives, either chop or add to the blender with the sweet potato.
Preheat your oven to 180 degrees Celcius or 350 degrees Fahrenheit. Grease a 12 hole muffin tin.
Place the potato into your blender / food processor and pulse until smooth, either transfer the mixture to a bowl and mix in the remaining ingredients until well combined or leave the potato in your food processor / blender and add in the remaining ingredients, mixing as you go.
Pour the mixture evenly into your prepared tin. Top each quiche with a tomato slice, lightly press it down, and bake for 35 minutes or until an inserted skewer comes out cleanly.
*I use 2-3 of the purple skinned/white flesh sweet potatoes, you can also use the orange flesh variety. I generally roast the potatoes with dinner and then make the quiches the following day.