Advanced Sweet potato & leek quiches for 4 person
Ingredients for Sweet potato & leek quiches
- 400g sweet potato, peeled, cut into 2.5cm chunks
- 1 tablespoon olive oil
- 1 leek, washed, sliced
- 2 tablespoons chopped fresh continental parsley
- 4 sheets filo pastry
- Olive oil spray
- 3 eggs
- 1 cup (250ml) skim milk
- 1/2 teaspoon ground nutmeg
Step 1Steam the sweet potato until just tender. Transfer to a bowl. Heat the oil in a frying pan over a medium heat. Add the leek and cook, stirring until soft. Add to the sweet potato with the parsley and toss to combine.
Step 2Preheat oven to 180°C. Grease 6 x 1 cup muffin pans. Spray a sheet of filo with the oil. Top with the remaining sheets, spraying with oil between each layer. Cut the sheets into 3 portions crossways, then cut each strip in half. Line each muffin pan with the filo.
Step 3Divide the sweet potato mixture among the pastry cases.
Step 4Whisk the eggs, milk and nutmeg together. Season with salt and pepper. Pour over the filling. Bake for 20-25 minutes or until just set.
Sweet potato & leek quiches, How to Make
Additional information for Sweet potato & leek quiches
Preparation: 0:20 Minutes, Cooking: Minutes, Serving: 4 Person, Level: Advanced
1018 kj Energy, 9g Fat Total, 2g Saturated Fat, 3g Fibre, 12g Protein, 165mg Cholesterol, 204.53mg Sodium, 10g Carbs (sugar), 27g Carbs (total),
All nutrition values are per serve
This Sweet potato & leek quiches published first on: Fresh Living, Images by: Mark O’MearaYou May Also Like
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