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 (240 ml)
½ cup water
1 tsp (5 ml) Kosher salt
1 tsp (5 ml) 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 (240 ml) spinach, steamed (optional)
Coconut oil spray for coating
1 Tbsp (15 ml) unsalted butter, cut in pea-size dots
- 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.
- 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.
- 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.
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On-the-go sweet potato quiche is a crustless mini quiche you can eat with one hand. Baked yam pieces, crisp bacon, and Gruyere tangle in a creamy egg base, with gently stewed leeks folded through. Baked in a mini-muffin tin, they are grab-and-go breakfast that actually feels like a real meal.
Pro Tips
- Bake the yam until done but still slightly firm. Overbaked yam purées into the egg mixture instead of giving you those lovely distinct bites.
- Stew the leeks in the covered pan until the water has almost evaporated. That slow, gentle cook turns them silky sweet instead of sharp.
- Spray the mini-muffin pan well with coconut oil spray and let the quiches cool ten minutes before removing. Warm custard sticks; rested custard releases.
- The pea-size dot of butter on each quiche browns the top into a golden cap — do not skip it, it is the prettiest part.
Frequently Asked Questions
Can I freeze these mini quiches?
Yes, and they are built for it. Freeze in a single layer after cooling, then reheat straight from frozen at 350°F for about ten minutes.
Can I use a different cheese?
Gruyere melts beautifully, but Comté, white cheddar, or even a little Parmesan all work. A strongly flavored cheese goes further against the sweet yam.
Are these good cold?
Excellent cold, which is exactly why they earn the on-the-go name. Tuck a few in a container and they are ready at your desk.
Recipe Card
Ingredients
Method
- 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.
