Description
These Christmas Tree Mini Quiches are a delightful holiday appetizer featuring crispy potato cups filled with fluffy egg custard, fresh goat cheese, and topped with vibrant Romanesco broccoli shaped like miniature pine trees. They offer a unique combination of textures and flavors that are sure to impress your guests while keeping the dish light and nutritious.
Ingredients
Scale
Potato Cups
- 700 grams (1.5 lb) peeled starchy potatoes
- 3 tablespoons flour (use chickpea flour for gluten-free version)
- 2 tablespoons olive oil
- Salt and pepper to taste
Filling
- 6 eggs
- 2 tablespoons milk (optional)
- Salt and pepper to taste
Topping
- 1 romanesco broccoli
- 100 grams (3.5 oz) fresh goat cheese
- Few grains of pomegranate
Instructions
- Prepare Potato Cups: Peel and grate the potatoes using a fine hole mandolin or cheese grater. Place the grated potatoes in a clean towel and squeeze out all excess moisture. In a mixing bowl, combine the drained grated potatoes, flour, olive oil, salt, and pepper, mixing thoroughly to form a cohesive mixture. Grease or use a silicone muffin tray and press the potato mixture evenly into each cup to create the base. Bake in a preheated oven at 180°C (350°F) for 15 minutes to partially cook and set the cups.
- Cook Romanesco Broccoli: While the potato cups bake, bring a pot of salted water to a boil. Cut the romanesco broccoli into small florets resembling pine trees. Add the florets to the boiling water and cook for 2 minutes or until tender but still crisp. Immediately transfer the florets to ice cold water to stop cooking and preserve the bright green color. Drain and set aside.
- Prepare Egg Filling: In a bowl, whisk the eggs together with milk (if using), salt, and pepper until well combined. Pour the egg mixture into the partially baked potato cups, filling them to about halfway full. Return the tray to the oven and bake at 180°C (350°F) for another 15 minutes to cook the egg custard through.
- Add Goat Cheese: Approximately 2 minutes before the baking time is complete, sprinkle shredded fresh goat cheese evenly over the quiches to allow it to melt and slightly brown.
- Assemble Pine Tree Toppers: Insert a toothpick into the bottom of each Romanesco broccoli floret, ensuring the toothpick tip protrudes slightly as a handle. Top each floret with a single pomegranate grain to add a festive touch.
- Serve: Remove the quiches from the oven and allow them to cool for about 2 minutes. Carefully pop the mini quiches out of the muffin tray. Finally, insert the prepared Romanesco pine trees into the quiches using the toothpicks. Serve immediately and enjoy these charming holiday appetizers!
Notes
- These mini quiches are perfect for holiday parties and make an impressive appetizer with their festive presentation.
- Using chickpea flour instead of regular flour makes the recipe gluten-free.
- For a dairy-free version, substitute fresh goat cheese with a vegan cheese alternative.
- The potato cups can be prepared in advance and baked just before serving for convenience.
- Ensure you squeeze out as much liquid as possible from the grated potatoes to achieve a crisp base.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
