Healthy Mama Magazine Issue 4 - October 2014

TEN GLU goodness GOODNESS bites NUT E FRE FREE Y DAIR FREE E IN Y AL RG LK NE A E Our mini make LIFE easy. They are incredibly simple to throw together. These quiches are a perfect instant breakfast, lunch, dinner, or snack. Whenever I make our mini quiches half of them disappear before they even have a chance to cool. I quickly hide the rest. I find the texture perfect for toddlers, and my kids love them. The optional extras are exactly that, these quiches are lovely just as they are. MINI QUICHE MANY WAYS By Bianca Slade from Wholefood Simply | Makes 12 600g/ ¹⁄³ cup cooled roasted sweet potato flesh 8 eggs salt and pepper 1 teaspoon dried oregano (optional) 12 thin tomato slices OPTIONAL EXTRAS Omit the salt and add 1 cup of grated cheese ¹⁄³ cup of coconut milk Omit the salt and add ¹⁄³ cup of sun dried tomatoes and ¹⁄³ cup pitted olives, either chop or add to the blender with the sweet potato. 1-2 tablespoons of water or more for desired consistency 1 Preheat your oven to 180°C/350°F. I use 2-3 of the purple skinned/ white flesh sweet potatoes, you can also use the orange flesh variety. I generally roast the potatoes with dinner and then make the quiches the following day. I hope you enjoy them as much as we do! 2 Grease a 12 hole muffin tin. 3 Place the potato into your blender or food processor and pulse until smooth, either transfer the mixture to a bowl and mix in the remaining (optional) ingredients until well combined or leave the potato in your food processor or blender and add in the remaining ingredients, mixing as you go. 4 Spoon the mixture evenly into your prepared tin. Top each quiche with a tomato slice, lightly press it down, and bake for 35 minutes or until an inserted skewer comes out cleanly. MAG 23

Healthy Mama Magazine Issue 4 - October 2014 | Page 23