Open in App
Time
30 min
Level
Basic
Author
eatingwell

Mini Quiches with Sweet Potato Crust

healthy-immuniity
Note
To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds. Equipment: Muffin tin with 12 (1/2-cup) cups
Instructions
1
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
2
Toss shredded peeled sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.
3
Divide diced ham and diced red pepper among the cups. Top with shredded cheese, keeping it away from the edges to minimize sticking.
4
Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.
5
Bake until set and cooked through, 22 to 28 minutes. Run a knife around the edges of the quiches and remove from the tin while still hot. Serve warm.
Micro nutrients
Total weight
145.35g
Carbs
8.99g
Dietary fiber
1.15g
Sugar
3g
Fats
16.15g
Saturated
6.69g
Poly
1.45g
Mono
6.41g
Trans
0.05g
Proteins
14.79g
Calcium
206.51%
Iron
21.15%
Magnesium
21.85%
Vitamin A
6700.79%
Vitamin C
102.06%
Vitamin B6
0mg
Vitamin B12
0mg
Vitamin D
0mg
Sodium
111.05%
Potassium
36.96%
Cholesterol
431.92%
Percentages are based on a diet of 2000 calories a day.
Learn more
in our blog
Yamfit will help you to find out what diet is right for your long and high flight!