Sweet Potato and Mushroom Quiche Cups

This is a meal suitable for a gathering of friends and family. My house guests raved about this slightly sweet yet spicy baked egg delight and had second helpings later in the evening. Easy to prepare, just fine for breakfast or alongside a meal that requires a bit of filling out. These custard cups are a good way to satisfy any egg craving. To add a bit of spice, include some finely chopped hot green chilies and a sprinkling of cayenne. You can easily craft them to appeal to the savory epicure, as well as the sweet.
Sweet Potato and Mushroom Quiche Cups

1 large sweet potato
1 1/4 cups of ricotta cheese
1/4 - 1/3 cup of Parmesan cheese, grated
1 teaspoon of sea salt
1 tablespoon of fresh basil
dash of nutmeg
6 large eggs, beaten
4 sun-dried tomatoes
1/4 cup of dried mushrooms


Grease 12 muffin tins.

Soak the sun-dried tomatoes and mushrooms in a small bowl in hot water for 20 minutes. Drain, finely chop and set aside.

In a 425 degree oven, roast the sweet potato until fork tender. Let cool, peel and mash in a large bowl. Stir in the ricotta, Parmesan, salt and nutmeg. Now add the eggs, basil, sun-dried tomatoes and dried mushrooms.

Evenly distribute the mixture to the prepared muffin pan and bake in a preheated 375 degree oven for 20 - 25 minutes or until golden brown. Half way through the cooking time, sprinkle some additional Parmesan cheese over each cup. Let cool in the pan for 10 minutes or so and carefully remove.

More sweet potato recipes from Lisa's Vegetarian Kitchen:
Paratha with Sweet Potato and Potato Filling
Caribbean Sweet Potato Soup
Sweet Potato and Apricot Croquettes

On the top of the reading stack: Mysore Style Cooking by V. Sandhya

Audio Accompaniment: relative silence

6 comments:

Priya said...

I do bother to have rite now..

lacaffettierarosa said...

I have often though about baking quiche filling without the pastry. This recipe is going to be my starting point. It looks really delicious. Thanks!

Johanna GGG said...

Sounds delicious - wonder if I could do it with less eggs - though I also wonder if it all the eggs that give the quiches the cute bulldog creases look

Mother Rimmy said...

This is such a healthy breakfast option. I would never have thought to combine sweet potatoes in a mini egg quiche.

Kristi

The Food Hunter said...

These sound really good.

Eunice said...

Sweet potato and mushrooms in one meal? This is intriguing and I want to have a taste of this. If may say, I'm in love with the recipe already because of the cheese. Thanks for the tip!