Mini Quiches with Sweet Potato Crust

Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.

Toss sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.

Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.

Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.

Bake until set and cooked through, 22 to 28 minutes. Run a knife around the edges of the quiches and remove from the tin while still hot. Serve warm.