Tandy is all about finger foods these days. It’s exciting to watch her grow and form opinions, but it sure was easier to grab those packaged baby foods for many of her meals. Not so fun to have her try to swat the spoon out of your hand though. This recipe I tried out yesterday was a hit. I’m thinking of making it in a large size with a brown rice crust for the bigger kiddo and adults too.
Adapted from this recipe.
Spinach and Sweet Potato Quiche Cups
- 2 Tbsp butter
- 1 peeled and grated sweet potato (med to large)
- 5 oz spinach leaves
- 3 whole eggs
- 1 egg yolk
- 3/4 c greek yogurt
- 1/4 c grated parmesan
Preheat oven to 375 degrees.
Melt butter in a large skillet. Add grated sweet potato and saute over medium heat for 7 minutes or until tender. Add the spinach leaves to the pan and saute an additional 3 minutes.
Transfer the sweet potato mixture to a food processor (or blender) and pulse and few times to break up the pieces. Add the yogurt and parmesan cheese and stir. Stir in the eggs and mix well.
Divide mixture into a greased muffin tin and place in oven for 20-25 minutes or until golden. Makes 12 quiche cups. Freezes well.