On-the-Go Sweet Potato Quiche

Good clean, on-the-go protein is hard to come by. These little gems are great for lunch and snacks because they don’t make a mess if they get smushed in a bag. They’re also easy to make and hold up without refrigeration for a short period of time.

Makes 24 mini-bites

1 leek, white and light green, quartered and sliced,

about 1 cup

½ cup water

1 tsp Kosher salt

1 tsp unsalted butter

6 slices bacon, nitrate-free, cut into ½-inch pieces

3 eggs

1½ cups half-and-half

Couple pinches of nutmeg

Kosher salt and freshly ground pepper to taste

1 medium yam, baked until done but still slightly firm, peeled and cut into ½-inch pieces

¼ cup Gruyere cheese, grated

1 cup spinach, steamed (optional)

Coconut oil spray for coating

1 Tbsp unsalted butter, cut in pea-size dots

  1. Heat oven to 375 degrees. In a small saucepan, boil water and add the leeks, salt, and butter. Cook over medium heat, covered, until water has almost evaporated. Lower heat and stew gently for 10-15 minutes or until tender.
  2. In small frying pan, on medium heat add bacon pieces and cook until crisp. In mixing bowl beat together the eggs, cream, and seasonings. Check the seasoning. Gently add the diced yam, bacon pieces, and cheese.
  3. Spray mini-muffin pan with coconut oil spray. Place about a tablespoon of the quiche mixture in each cup. Top with pea-size piece of butter. Bake for 20 minutes or until golden on top. Remove from oven, cool for 10 minutes, and remove from pan to cooling rack.