Now that Thanksgiving is over and you have a fridge full of leftovers, you are probably wondering what to do with them all. I have never been one for traditional Thanksgiving fare, so yesterday when my mom handed me a pound of leftover sweet potatoes from her Thanksgiving dinner I got creative and turned them into fabulous mini quiches with yummy goat cheese and spinach. These are not very labor intensive but they pack a lot of punch – the sweet potatoes and goat cheese taste amazing together and each bite is like a little piece of food heaven!
Goat Cheese And Sweet Potato Mini Quiche
To make these you need:
- 1 cup diced sweet potatoes (Mine are saute’ed in butter)
- 1 egg
- 1 1/2 cups shredded cheddar cheese
- 6oz evaporated milk
- 6oz chopped spinach (I use frozen spinach and thaw then drain it)
- black pepper
- 2oz goat cheese
- fresh parsley for garnish
- muffin pan
This recipe makes six quiches because I used my amazing new nonstick 6-muffin pan from Good Cook, but you can double everything up if you need more. Your total prep time is about 10 minutes and cook time is 30.
First preheat your oven to 350 degrees. Next, combine the sweet potatoes, cheddar cheese, evaporated milk, pepper and spinach (thawed and drained) in a large bowl. Beat your egg in a separate bowl and then gently stir it in with the other ingredients. Crumble half of your goat cheese in.
Next, fill each muffin cup with your mixture and sprinkle more goat cheese on top.
Pop it in the oven for 30 minutes or until they have a nice rich brown at the edges. Once cooked, let them cool for five minutes, top with fresh parsley and serve.
Don’t they look delicious?! The flavors of the goat cheese and sweet potatoes really taste amazing together and balance each other out, and the spinach gives a hint of earthy goodness.
Want to see more amazing dishes from great bloggers like me? Check out Good Cook’s list of 101 amazing Thanksgiving leftover recipes now!