Golden Sweet Potato & Zucchini Rosti Quiche Cups with Feta & Honey Thyme – Mini

Golden Sweet Potato & Zucchini Rosti Quiche Cups with Feta & Honey Thyme – Mini

Ingredients:

2 medium sweet potatoes, peeled and grated

1 medium zucchini, grated and squeezed dry

2 tablespoons olive oil

4 large eggs

1/2 cup crumbled feta cheese

1/4 cup Greek yogurt

1 tablespoon honey

1 teaspoon fresh thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper to taste

2 tablespoons chopped fresh parsley

Directions:

Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin with a little olive oil.

Place the grated sweet potatoes and zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

Transfer the vegetables to a bowl. Add 1 tablespoon olive oil, garlic powder, paprika, salt, and black pepper. Toss until evenly coated.

Divide the mixture among the muffin cups, pressing it firmly against the bottom and sides to create little rosti cups.

Bake for 15–18 minutes, until the edges become golden and crisp.

Meanwhile, whisk the eggs and Greek yogurt together. Stir in half of the feta, honey, thyme, and chopped parsley. Season lightly with salt and pepper.

Carefully pour the egg mixture into the baked rosti cups, filling each about three-quarters full.

Sprinkle the remaining feta over the tops. Bake for another 15–18 minutes, or until the filling is set and the tops are lightly golden.

Let the mini quiche cups cool for 5 minutes before removing them from the muffin tin. Drizzle with a little extra honey and garnish with fresh thyme before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 145 kcal | Servings: 12 mini cups