Mini Bacon Quiches

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6  bacon crisp cooked finely chopped
• 6 large eggs 
• 1 teaspoon thyme sprigs fresh minced
• 0.3 cup spring onion thinly sliced
• 0.5 cup parmesan cheese grated
• 1 large cubes red-skinned sweet potato diced peeled
• 0.5 teaspoon salt 
• 0.3 cup cream sour
• 1 leaves spring onion fresh sliced

Equipment

• bowl
• oven
• whisk
• mini muffin tray

Directions

1. Preheat oven to 37
2. Cook potatoes in boiling salted water to cover 8 to 10 minutes or until tender.
3. Drain.
4. Combine eggs and next 6 ingredients in a medium bowl; whisk until well-blended. Stir in potato.
5. Spoon about 1 tablespoon egg mixture into each cup of a lightly greased mini muffin pan.
6. Bake 13 to 15 minutes or until lightly browned. Cool in pans on wire racks 5 minutes.
7. Remove from pans; top each quiche with about 1/2 teaspoon sour cream, and garnish, if desired.
8. Serve quiches warm or at room temperature.