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Sweet potato & leek quiches
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 400g sweet potato, peeled, cut into 2.5cm chunks
  • 1 leek, washed, sliced
  • 40.00 ml chopped fresh continental parsley
  • 4 sheets filo pastry
  • Olive oil spray
  • 3 eggs
  • 250ml milk
  • 1.25 gm ground nutmeg
  • Salt & freshly ground pepper
Instructions:
  • Steam the sweet potato until perfectly tender. Transfer to a bowl. Heat oil in a frying pan over medium heat. Sauté leek until soft, then mix with the sweet potato and parsley, gently combining everything.
  • Preheat your oven to 180°C. Grease 6 muffin pans. Layer filo sheets, spraying oil between each layer. Cut into strips and halves. Line the muffin pans with the filo.
  • Spoon the sweet potato mixture evenly into the pastry cases.
  • Combine eggs, milk, and nutmeg and whisk until smooth. Season with salt and pepper, then pour over the filling. Bake for 20-25 minutes, or until the mixture is just set.

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