Sweet Potato Quiche Cups
Makes 12 quiche cups (2 quiche cups per serving)
1 large orange-flesh sweet potato (approximately 16 ounces)
6 large eggs, beaten,
1 cup part skim ricotta cheese,
1 tablespoon fresh basil, julienned
1 teaspoon kosher salt
dash of nutmeg
1/4 cup grated Parmesan cheese
1. In a large pot of water, simmer the sweet potato with its skin on until it is soft. Drain and discard the water. Peel the sweet potato and then mash it with a fork or potato masher. Set aside to cool, or refrigerate until ready to use.
2. Preheat the oven to 375 degrees Fahrenheit. Generously coat a 12-cup muffin pan with nonstick cooking spray and set aside.
3. Whisk together the cooled mashed sweet potato, ricotta cheese, salt, and nutmeg. When incorporated, whisk in the beaten eggs, then stir in the basil.
4. Using a 1/4-cup measuring cup, pour the egg mixture into each of the muffin cups. Sprinkle the grated Parmesan cheese on top of each quiche cup.
5. Bake until golden brown, about 22 minutes. Let cool for 10 minutes, then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
To Make Ahead:
* Quiche cups can be made an refrigerated for up to 3 days. When ready to eat, reheat briefly in the microwave.
* Quiche cups freeze very well. After cooking, let them cool, then freeze them in a single layer in an airtight container. The frozen quiches should be eaten within 3 months. Reheat the quiches on a cookie sheet in a 400 degree Fahrenheit oven for about 15 – 18 minutes.