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5.0 from 6 votes

Christmas Tree Mini Quiches

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12
Course: Appetizer
Cuisine: European

Ingredients

  • 700 grams or 1.5 lb peeled potato (starchy)
  • 1 Romanesco Broccoli
  • 6 eggs
  • 3 tablespoons flour (use chickpea flour for gluten-free version)
  • 2 tablespoons olive oil
  • few grains of pomegranate
  • 100 grams or 3.5 oz fresh goat cheese
  • 2 tablespoons milk (optional)
  • salt and pepper

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the shredded goat cheese on the quiches 2 minutes before they end cooking, just for the cheese to melt.
  6. 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.