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🍽️ Mini quiches with sweet potatoes, beets and red onions

429 kcal · 30 min · 4 servings

Ingredients

• 300 g Puff pastry (frozen or chilled)
• 300 g Sweet potatoes
• 3 Red onions
• 2 Carrots
• 100 ml Heavy cream
• 3 Eggs
• 100 g Grated cheese (e.g. Alpine cheese, Gruyère)
• Salt
• Pepper (from the mill)
• 2 Sprigs Thyme

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Lightly grease 6 to 8 small tartlet molds with fat.
3. 3. Let the puff pastry thaw.
4. 4. Take the pastry out of the packaging.
5. 5. Roll out the pastry so thin that it is about as thick as a knife blade.
6. 6. Cut the pastry into squares.
7. 7. Make sure the squares are about one third larger than the molds.
8. 8. Place the pastry squares into the molds.
9. 9. Make sure the corners of the pastry stick out a little.
10. 10. Place the filled molds in a cool place.
11. 11. Peel the sweet potatoes.
12. 12. Grate the sweet potatoes finely.
13. 13. Cut the onions into eighths.
14. 14. Peel the carrots.
15. 15. Slice the carrots.
16. 16. Season the vegetable mixture generously.
17. 17. Mix the whipping cream with the eggs.
18. 18. Add the grated cheese to the cream-egg mixture.
19. 19. Mix the cream-egg-cheese mixture with the seasoned vegetables.
20. 20. Fill the mixture into the tartlets.
21. 21. Bake the tartlets in the oven.
22. 22. Bake them for about 15 minutes.
23. 23. Bake them until they are golden brown.
24. 24. Garnish the finished tartlets with sprigs of thyme.

Nutrition per serving

• kcal: 429
• Protein: 11 g · Fett/Fat: 29 g · Carbs: 31 g