Mini Quiches with Sweet Potato Crust by Dapur Sinolin

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Ingredient:

• 100 ml of Sinolin cooking oil
• 3 sweet potatoes
• 2 eggs
• 100 grams beef
• 5 pieces of red pepper
• 100 gr of cheddar cheese
• ¼ teaspoon salt
• 1/4 teaspoon white pepper
• ½ cup of nonfat milk

Direction:

1. Peel the sweet potatoes with whole, wash off the sap. Grate with grated Cheese in 1 direction, ie from top to bottom. Do not push back because it will cause the sweet potato to be very smooth. Wash again and soak them with water, 1 tsp salt. This is done to prevent blackening of potatoes. Set aside.
2. Take the meat and cubed it with a very small size or you can also chop it up. Wash it clean and cook in a hot skillet to remove the water present in the meat. Lift when the meat is half soft. Set aside.
3. In a large bowl add grated potatoes and cooking oil Sinolin, then adikik flat
4. Prepare a muffin bowl, add grated sweet potatoes and press-till to form a bowl, not too thick. Fill all the muffin bowls with sweet potatoes.
5. After all the bowls are filled, add 1 tbsp of chunks of meat followed with chunks of red chili and grated cheese.
6. Beat eggs, milk, salt and white pepper in large cups. Pour the mixture carefully into the muffin bowl, split evenly.
7. Bake with temperature 1500 C until cooked, 25 to 30 minutes. Run a knife around the edge of the muffin bowl and remove it while it’s hot. Serve warm.

To restate: Wrap with plastic and chill separately for up to 3 days or freeze up to 1 month. To reheat, dispose of plastic, wrap with kitchen paper and microwave in High for 30 to 60 seconds.