Sweet Potato Mini Quiches
- 30-60 minutes to prepare
- 30-60 minutes to cook
- Makes 6 deep mini quiches
- Can be frozen
- How to make
For the pastry:
300g plain flour
150g room temperature unsalted butter
approx. 3 tbsp cold water
For the filling:
2 sweet potatoes
Good drizzle of olive oil
75g soft goats' cheese
75g tasty cheese / Parmesan cheese or vegetarian equivalent
A few crunches of black pepper
300mls whole milk (equal quantity to the eggs) / or a dairy-free alternative can be used
How to make
Cut the room temperature butter into 1 inch cubes, then combine the butter into the flour with your fingertips ensuring a light touch (or you can use a food processor, using the 'pulse' button). The secret is not to 'over handle' the butter and flour - keep the touch very light, until you have a crumb consistency
Now add a little of the water and start to press the crumbs together to form a dough in your bowl. Add a little more water and continue to bring together, but be careful not to add too much. Massage the dough lightly, until you have one smooth ball of dough (do not over work it). Wrap the dough in a clean plastic bag and put into the fridge for at least 30 minutes while you prepare the vegetables
Preheat your oven to 180ºC fan assisted / 200ºC / gas mark 6
Peel the sweet potatoes and chop into bite sized cubes. Top and tail the leeks, slice in half length-wise to create two semi circular lengths, then cut these lengths into 1cm slices. Place the vegetables on to a lightly greased baking tray, and drizzle with oil. Bake for approx. 20 minutes until nicely roasted, checking half way through and giving a quick stir
While the vegetables are cooking you can prepare the pastry cases. Lightly flour a clean work top and place your rested dough in the centre. Using a floured rolling pin, roll out the dough, turning it a quarter of a turn after each roll to create an even circular sheet of pastry approx. 5mm in thickness. Add extra flour to the surface as you roll, to stop the dough from sticking
Cut around a saucer (or something similar) to create circles of pastry roughly the right size for a large 6 hole muffin tin. Grease the tin very well with oil or butter (or you can use baking parchment) and carefully press the pastry circles into the tin. You may find that you have excess pastry sticking out the top, so gently cut off any extra folds of pastry and then press the seams of pastry together, ensuring it covers the tin and all gaps are sealed
Blind bake your pastry before adding the filling. To do this cut out sheets of baking parchment, using the saucer as a template again, and cover each pastry case with the baking parchment. Fill on top with baking beans or rice to weigh the paper down and keep the pastry flat, then pop this into the pre-heated oven for about 15 minutes, until the edges of the pastry are just starting to turn slightly golden. Remove the parchment and baking beans and pop back in the oven for a further 5 minutes just to dry out the inside base of the pastry case. Remove from oven, and set aside to cool slightly
Once cooled slightly, evenly distribute your cooked veg between the 6 pastry cases, crumble in the goats' cheese and grate in the parmesan. Add a crunch of black pepper to each, and ensure the contents are nicely mixed up
Whisk the eggs and milk together thoroughly in a jug, then pour over the filling, allowing about 5mm space at the top.
Bake in the preheated oven for 20 minutes, or until golden and set. Allow them to cool in the tin, then carefully ease out with a palate knife.
- Gluten ingredients
- Dairy ingredients
Serve with a fresh salad or seasonal green vegetables. Younger children are often not keen on salad leaves, but it’s certainly worth continually trying them with a little. They may prefer some broccoli trees or green peas.
You may have a little dough left over, this can be frozen.
To make frittatas you can very simply put all of the ingredients straight into a well greased muffin tin without the pastry