A Promise to a Friend……
Today’s recipe is long overdue. I promised my sweet friend Mary that I would create this recipe over a year ago. I didn’t forget, I didn’t put it off, I just didn’t want to make it the way everyone else had. I wanted to make something new, something easy, and something with minimal ingredients. Finally, it came to me in the middle of cooking something else, and today I can finally say, “Girl, here you go”.
The recipe I am sharing with you today is for mini quiches made with broccoli and cheese filled tiny sweet potato crusts. The most time-consuming part of this recipe is cutting out the little circles, but even that only takes a few minutes. If you have a round cookie cutter, great! I don’t have one, crazy I know, so I just used a leftover relish jar. Whatever you use just make sure it is bigger than the top of your muffin tin. I wanted to go the amuse bouche (bite size appetizers) direction, but you can make them in regular muffin tins if you prefer.
The crust is super easy. It is the fastest, easiest crust I’ve ever worked with. It isn’t flaky like a butter crust, but it is yummy! If you are impatient like me you can zap your sweet potato in the microwave for 3-5 minutes until it is soft. Let it cool for a few minutes and it will pop right out of the skin. (Try to make sure there aren’t any little strings in the mash) I didn’t bother to take the time to allow it to fully cool before adding the flour and Sugar 2.0 so I popped it into the freezer for a quick chill while I waited for the oven to preheat. The filling is super versatile, I just wanted to keep it simple, but ham, bacon, chicken, different cheeses, onions, peppers, anything you can keep small, would be absolutely amazing.
I think that these would be perfect for a buffet, breakfast, brunch, lunch, baby shower, anniversary party, wedding reception, you name it. They are cute, and once again, they are portable. And one of the best things is you can eat more than one without being sad. They are only 22 calories per mini quiche! I had six little crusts left over after I got all the rest filled so you can feel free to experiment with those and fill them with whatever you want. It doesn’t even need to be egg based. Let your imagination run wild! No matter how you serve them, or dress them up, make a bunch so you can sit back, relax, and enjoy!
What is your favorite quiche filling?
Mini Broccoli & Cheese Sweet Potato Crust Quiches
By Angie Gouchenour
22 min quiches (With 6 leftover crusts)
½ cup cooked sweet potato – mashed (Approx. 1 medium sweet potato)
½ cup white wheat flour
1 T Sugar 2.0 (Do yourself an extra favor and get the 2.0 with heat resistant probiotics)
Pinch of salt
1 Tablespoon milk (I used cashew milk)
2 Tablespoons shredded cheddar cheese (You can sub dairy free if you would like)
2 Tablespoons cooked broccoli minced (I thawed frozen florets in hot water and chopped them small)
Dash of ground black pepper
Combine the cooked, mashed sweet potato (See notes above) with the flour, Sugar 2.0, and salt (It will be a playdough consistency)
If your dough is still warm chill in the freezer for about 20 minutes
Preheat the oven to 350’f
Roll out the dough on a floured surface fairly thin and cut circles that are larger then the opening of your chosen cupcake pan (The jar I used was about 2 ½ inches across)
Lay the circles inside the nonstick cupcake pans and gently push the middle down to make little cups
Cook in the preheated oven for 5 minutes
In a small bowl whisk together the egg, milk, cheese, broccoli, and black pepper
Add 1 teaspoon of egg mixture to the center of each crust
Cook for another 15 minutes
Allow to cool for 5 minutes and then transfer them to cooling racks so that they don’t get soggy
Once they are cooled you can store them in the refrigerator for 5-7 days