Joshua has never been a massive fan of potato (weird huh?!) but loves quiche... so I thought I’d make some sweet potato and leek mini quiches to encourage him to eat potato that way. You can put any fillings in a quiche which you fancy - vegetables, fish, meat, extra cheeses, herbs etc. It’s difficult to state quantities of the ingredients as it depends the size of your quiches and how many you make. I made 12 mini quiches in a muffin tray, but you could use a shallower ‘bun tin’ or mini muffin tray or you could make a full sized quiche in a loose bottomed quiche/flan tin or cake tin. The ingredients I used were... - shop-bought shortcrust pastry - eggs, beaten - cheddar cheese, grated - sweet potato, peeled and chopped into small cubes - leek, finely chopped - thyme, fresh or dried - milk (but cream, creme fraise, sour cream, cottage cheese or yoghurt would be great too) To make... - sauté the leek in a little oil or butter until soft - cook the potato until tender (steam, boil or roast) - roll out the pastry on a lightly floured surface - use a cookie cutter or glass to cut circles which are a bit larger than the holes in your muffin tray - place the pastry circles into your muffin tray (Use a ball of excess pastry to help push it into the corners. Don’t worry if it looks rough or there are folds or creases. Use little pieces of pastry to cover any holes or tears. Combine and re-roll any excess pastry until used up). - place a little of your dry fillings in each pastry case (potato, leek, herbs, grated cheese) - beat together your eggs and a little milk (or cream, yoghurt, creme fraise, cottage cheese etc) - pour a little of the egg mix into each pastry case. Do not overfill. Only fill to approx 2/3 the depth of the pastry. - bake at 180’C for approx 15-20 mins until puffed up, golden and set Leave to cool slightly before removing. Eat fresh, refrigerate or freeze. Enjoy Xx
