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*
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 or food processor and pulse until smooth, either transfer the mixture to a bowl and mix in the remaining (optional) ingredients until well combined or leave the potato in your food processor or blender and add in the remaining ingredients, mixing as you go.
Spoon 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.