Christmas Tree Mini Quiches
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5
6 reviews
Excellent
Christmas Tree Mini Quiches
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Christmas tree mini quiches recipe is easy, delicious and healthy! These potato-based fluffy mini quiches will make an impressive appetizer for your holiday table!
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Ingredients
- 700 grams or 1.5 lb potato peeled, starchy
- 1 Romanesco Broccoli
- 6 egg
- 3 tablespoons flour (use chickpea flour for gluten-free version)
- 2 tablespoons olive oil
- few grains of pomegranate
- 100 grams or 3.5 oz goat cheese fresh
- 2 tablespoons milk (optional)
- salt
- black pepper
Instructions
- Start by peeling and then grate the potatoes with the help of a fine hole mandolin or a cheese grater , then add the grated potato to a clean towel and squeeze all the juice out. Add the flour, oil, salt and pepper and mix well. Make the potato cups by pressing down the potato mix in a greased or silicone muffin tray . Bake at 180°C (350F) for 15 minutes.
- During that time, bring a pot of water to boil. Then cut the romanesco broccoli into small florets (pine trees). Add some salt to the boiling water, then add the florets, let cook for 2 minutes or to your taste. Drain and add immediately to ice cold water to keep them vivid green. Reserve.
- Whisk the eggs and the milk (if using) in a bowl, add salt and pepper and fill up the half way cooked potato cups. Bake at 180°C (350F) for another 15 minutes.
- Prepare the pine tree by sticking a tooth pick in the bottom of the Romanesco broccoli, let the tip come out, and top it with a pomegranate grain. Reserve.
- Add the shredded goat cheese on the quiches 2 minutes before they end cooking, just for the cheese to melt.
- Take out the quiches, let them cool down for 2 minutes. Take them out from the muffin tray. Finish it up by adding the Romanesco broccoli florets (pine trees). Enjoy!
Notes
- Can be served warm or cold.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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