Yummy and quick these get made a dozen at a time and stored in the fridge or freezer Reheated for a quick breakfast or lunch.
Great on bread, in an English muffin, beside a hashbrown or on their own.
An easy portable snack for kids too. I find for my littles less is more, the fewer ingredients the better they go over-My most paired down version still has sweet potato buy cheese is the only filling.
What you’ll need:
1 + 1/2 c milk
1 sweet potato, (=1/2c)cooked, peeled & mashed
3/4 c biscuit mix
(1/2 tsp dry mustard)
1/4tsp ground pepper
1 c cheese (1/3 c each feta, crumbled;cheddar grated; pamesan grated fine.)
1/3 c vegetable, grated (kale/zuccini/pepper)
(1/3 c optional bacon/sausage/ham//onion/mushroom, minced)
Cook and mash the sweet potato (chop up cover and microwave on high for 8 minutes)
Grate cheese and vegetables, set aside.
Cook meat and mince, if using. Set aside.
Preheat oven to 350
Grease a muffin tin.
Whip 1c milk, with eggs, mustard, & pepper.
Whip the other 1/2c milk with mashed potato. Add potato to egg mix and then whisk in the biscuit mix.
Place 1 Tb filling into the bottom of each greased muffin cup, (2 tsp of cheeses, 1 tsp of vegetables and 1 tsp of meat, if using.)
Pour egg mixture over top until each muffin cup is 3/4 full.
Place in preheated oven, bake until puffed in the centre, about 18-20 min.
Let cool 5 min before removing from tin.
If storing let cool completly before placing in airtight container.
Can also be made as a single large quiche, follow directions as above using a greased 10″ pie plate. Place all filling in centre of pieplate then pour egg mix overtop. bake 45 min.
Omitting potato will make for a fluffier end product.