Sweet Potato Crust Vegetarian Quiche Cups

Sweet potato quiche cups

Crispy Sweet Potatoes make a fabulous crust!

Some folks might like these little quiche cups because they are grain free and gluten free. Some because they are vegetarian and make a great Meatless Monday treat. Some folks are looking for whole food recipes. As for me, I just make them becasue they’re delicious.

Thin strips of sweet potatoes make delicious, crispy crusts for these fall flavored quiche cups. You can serve them for breakfast or as a breakfast for dinner treat.

You just oil the muffin tins and place thin strips inside, patting down to form the crusts. Then, you spray the tops of the strips with oil and bake for a few minutes to give the crust a head start. Then, you’re off!

These little gems would be so pretty on a platter to feed a crowd, so if a holiday breakfast is in your future, try these flavorful and comforting mini quiches to please a crowd.

— posted by Donna

Sweet Potato Quiche Cups
with Sweet Potato Crusts

2 large sweet potatoes, peeled
Vegetable or canola oil spray
8 large eggs
1/2 teaspoon salt
1/2 teaspoon cayenne pepper sauce
1/4 cup milk
4 ounces feta cheese, crumbled
4 green onions, thinly sliced
1/4 teaspoon nutmeg

Preheat oven to 400 degrees.

Slice the sweet potatoes into long, very thin planks, about 1/8 of an inch. You will need 24 long wide slices.

Working in several batches, place the planks in a single layer on a plate and microwave the planks for about 60 seconds, until they are softened and pliable but not mushy.

Spray the cups in a muffin tin with oil. Place two planks in each cup at 90 degree angles so that the entire bottom of the cups are covered. Planks will stick up a little above the cups. Spray the tops of the planks with oil. Roast for 10 minutes in the oven. Remove and while still hot, using a wooden spoon, tamp down the slices to fit well into the cups.

Mix all remaining ingredients and pour into the cups, filling cups completely. Sprinkle tops of cups with a little extra nutmeg, if desired.

Reduce oven heat to 350 degrees. Bake for about 18 to 20 minutes. Let sit on counter top for a few minutes to cool to warm before removing quiches from cups. Slide a butter knife around the edges of the cups to help release the quiches. (Note: a little of the egg mixture will leak out during baking, but this just adds a rustic touch to the quiches!)

Other quiche cups:

Egg Muffins, Kalyn’s Kitchen

Sweet Potato Quiche Cups, La Fuji Mama
Wonton Quiche Cups, 5 Dollar Dinners
Broccoli Cheese Mini Quiches, Eats Well with Others
Phyllo Cup Vegetarian One Bite Quiches, The Perfect Pantry
Mini Crustless Kale and Broccoli Quiches, Good Life Eats




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