Mini Quiches with Sweet Potatoes, Beets and Red Onions

Ingredients

• 300 g puff pastry (frozen or chilled)
• 300 g sweet potatoes
• 3 red onions
• 2 carrots
• 100 ml whipping cream
• 3 eggs
• 100 g grated cheese (e.g. Bergkäse, Greyerzer)
• Salt
• pepper (ground)
• 2 sprigs thyme

Instructions

1. 1.

   Preheat the oven to 180°C. Lightly grease 6-8 tartlet tins.

2. 2.

   Thaw or take out the puff pastry and roll it out to a thickness of about 1 cm with a knife. Cut the dough into squares that are roughly one third larger than the tins and line them; the corners may overhang slightly. Place the tins in the refrigerator.

3. 3.

   For the filling, peel and grate the sweet potatoes. Slice the onions into eighths, peel the carrots and cut them into rounds. Season the mixture well. Whisk together the whipping cream, eggs and grated cheese and fold into the vegetables. Fill the tartlets with the mixture and bake for about 15 minutes until golden brown. Arrange the tartlets with thyme sprigs.

4. 4.