Muffin Pan Sweet Potato Leek Quiches
Elevate your brunch game with these irresistibly savory Muffin Pan Sweet Potato Leek Quiches! Featuring a crisp, golden crust made from thinly sliced sweet potatoes, these adorable mini quiches are filled with a luscious blend of sautéed leeks, creamy Gruyere cheese, fresh thyme, and fluffy eggs. Perfectly portioned using a muffin pan, they make an elegant addition to any breakfast spread or a convenient, protein-packed meal prep option. With the natural sweetness of the potato crust complementing the savory, herbaceous filling, this gluten-free recipe is as flavorful as it is wholesome. Ready in under an hour, these mini quiches are best served warm or enjoyed on the go, making them a versatile addition to your week!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Leeks
- 2 cloves Garlic
- 6 large Eggs
- 0.5 cup Milk
- 0.75 cup Gruyere cheese
- 1 teaspoon Fresh thyme leaves
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
Peel and thinly slice the sweet potatoes into roughly 1/8-inch thick rounds using a mandoline slicer or knife.
Arrange the sweet potato slices to form a crust inside each muffin cup, overlapping slightly to cover the sides and bottom. Brush with 1 tablespoon of olive oil and lightly sprinkle with a pinch of salt and pepper.
Bake the sweet potato crusts in the preheated oven for 10 minutes to partially cook them.
Meanwhile, prepare the filling. Slice the white and light green parts of the leeks into thin rounds and rinse thoroughly to remove any dirt.
In a skillet over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the leeks and minced garlic until softened, about 5 minutes. Remove from heat and let cool slightly.
In a medium bowl, whisk together the eggs, milk, grated Gruyere cheese, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Add the sautéed leeks and garlic to the egg mixture, stirring to combine.
Carefully pour the egg mixture into the partially baked sweet potato crusts, filling each muffin cup about 3/4 of the way.
Return the muffin pan to the oven and bake for an additional 15-20 minutes, or until the quiches are set and lightly golden on top.
Remove the muffin pan from the oven and let the quiches cool for 5 minutes before gently removing them with a knife or small offset spatula.
Serve warm or at room temperature. These can also be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1228 mg | 409% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 26.7 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1476 mg | 114% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
