Sweet Potato Crust Quiche Bites
Sweet potatoes create a delicious gluten free crust in this vegetarian quiche recipe with a mushroom and spinach filling. This dairy free quiche recipe brings tons of flavor and makes an elegant addition to your brunch menu. Make them ahead to reheat for larger groups to use for your weekly meal prep.
Servings 6 people
Calories 102kcal
Ingredients
Sweet potato crust
- 1 sweet potato peeled
- Salt and pepper
- Oil or spray for pan
Eggs mixture
- 3 eggs
- ¼ cup + 1 tablespoon soy milk unsweetened
- 1 tablespoon flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon herbes de provence
- Pepper to taste
Veggies
- 1 tablespoon olive oil
- 2 garlic cloves
- ¼ cup green onions chopped
- 1 cup spinach leaves thin julienne
- 4 oz mushrooms chopped
Instructions
Prep sweet potatoes
- Hand slice or use a mandolin to slice sweet potato into thin slices (⅛” thick).
- Place potatoes in a bowl and season with salt and pepper. Toss in allowed to sit for 20 minutes. Move on and prep veggies while they sit.
Prep veggies
- Heat olive oil in a skillet over medium high heat. Add garlic and green onions. Cook stirring frequently until softened, about 1-2 minutes.
- Add mushrooms and cook until slightly softened. Next add spinach and cook just until wilted.
- Transfer veggies to a strainer to allow any additional liquid to drain off.
Cook sweet potato cups
- Preheat oven to 350°F.
- Spray muffin tin with oil or baking spray.
- Place a potato slice on the bottom of each hole of a muffin tin. Next place potatoes around the sides of each hole overlapping slightly similar to petals and flour.
- Brush the insides of potato cups lightly with olive oil.
- Place the tray in the oven and cook for 20 minutes.
Assemble quiche
- Mix together eggs, milk, flour, baking powder, salt, pepper and herbs de Provence.
- Distribute the spinach and mushroom mixture evenly into the cooked sweet potato crusts.
- Pour egg mixture over the top of the vegetables.
- Bake in the oven for 20 to 25 minutes or until eggs are set.
Notes
Top tips for making sweet potato crusted quiche:
- Slice your sweet potatoes thin and evenly. If you have a mandolin, it's a handy tool for this type of recipe.
- If cutting the potatoes by hand here are some special guidelines. Cut the peeled potato in half lengthwise. Place the flat surface on the cutting board so it won't move. Take your time and slice each half into ⅛ inch slices.
- Don't skip the salting and resting step of the recipe. This helps soften the slices and make them easier to bend in the muffin pan.
- Spray or thoroughly oil the muffin pan you are using. These can stick very easily.
- Don't take the sweet potato cups out from the muffin tin after the first run through the oven. They likely aren't firmly stuck together and could fall apart. The egg will help them stay together after the final time in the oven.
- Drain off excess water or juice from cooked veggies. You don't want too much liquid in the egg cups.
- Chop your mushroom into small pieces, you could even use a food processor. The spinach is best julienned into thin strips.
- Use a knife to gently loosen the egg and sweet potato quiche from the pan after the final pass in the oven.
Nutrition
Calories: 102kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 160mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6012IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
