Makes 6 individual quiches
50 minutes (active hands-on time, about 25 minutes)
Have leftover cooked greens? Stuff those into these light (yet filling) veggie-and-cheese cakes.
1 1/2 cups sweet potato, in 1/2-inch pieces
1 small red onion, quartered and sliced, 1/4-inch thick
Salt and pepper
1 tbsp olive oil
5 large eggs
2 tbsp all-purpose flour
1 1/2 cups heavy cream
1/2 tsp freshly grated nutmeg
1 cup baby spinach
1/3 cup goat cheese, crumbled
Butter, for greasing
Jumbo muffin tin (with 6 muffin cups)
1. Preheat oven to 350°F. Put sweet potato and onion on a baking tray and coat with 2 teaspoons olive oil and salt and pepper to taste. Bake in oven about 15 minutes, until tender, stirring halfway through.
2. Remove from oven and turn oven temperature to 375°F.
3. While the veggies are roasting, grease muffin tin with butter. Cut six 6 x 6-inch squares of parchment, and make a 1.5-inch cut on each side, going towards the middle.
4. Place these in the muffin cups, allowing the cut edges to overlap so they rest evenly in the cups. Divide spinach amongst the muffin cups.
5. In a medium bowl, mix 1 egg with the flour, whisking until smooth. Add remaining eggs, cream, 1 teaspoon salt, nutmeg, and pepper to taste. Divide this mixture into the muffin cups, and top with the roasted veg and goat cheese.
6. Place in oven and bake for 25 minutes. Allow to cool for 10 minutes before removing from pan.
7. Serve immediately, or store for up to five days in fridge, wrapped individually in plastic wrap (you can reheat them in the toaster oven for a few minutes). These also freeze well for up to a month.