Spicy chipotle seasoned sweet potato fries transformed into a delicious savory quiche crust filled with spinach custard. Recipe by SouthernFATTY.com.
Serves: 12 Mini Quiche
Ingredients
Sweet Potato Fry Crust
1 bag Alexia french fries (any variety works - I used Spicy Sweet Potato)
2 teaspoons cornstarch
1 plus ½ teaspoons baking powder
1 teaspoon salt
1 and ½ cup flour
Quiche Custard Filling
2 tablespoons olive oil
¼ cup shallots, diced
½ cup peppers, diced (red/green/etc.)
1 tablespoon garlic, minced
10 oz spinach, fresh
4 large eggs
¾ cup ricotta cheese (whole milk)
1 teaspoon salt
½ teaspoon papper, freshly ground
havarti cheese, small cube for each cup
Instructions
Make Crust
Pulse fries in blender or food processor in small batches with a light sprinkle of the cornstarch on each batch until entire bag is cornmeal/rough flower consistency. Transfer to bowl or clean work surface.
Sift flower, baking powder and salt together. Knead into "fry flour".
Knead until stickiness fades. Add more flower as needed to just relieve the sticky texture.
Roll dough on lightly floured surface to approx. ¼" thickness.
Cut or punch out circles slightly larger than muffin pan diameter.
Brush off excess flour with pastry brush.
Transfer each cut dough circle carefully into muffin tin, pressing lightly into molds.