Description
These festive Christmas Tree Mini Quiches are a delightful and healthy appetizer perfect for holiday gatherings. Made with grated potato cups filled with a creamy egg mixture, topped with fresh goat cheese, and decorated with vibrant Romanesco broccoli ‘pine trees’ adorned with pomegranate seeds, they offer a fun and elegant way to impress your guests while enjoying comforting flavors.
Ingredients
Scale
Potato Cups
- 700 grams (1.5 lb) peeled starchy potato
- 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
- 100 grams (3.5 oz) fresh goat cheese
Decoration
- 1 Romanesco broccoli, cut into small florets
- Few pomegranate seeds
Instructions
- Prepare Potato Cups: Peel and grate the potatoes using a fine hole mandolin or cheese grater. Place the grated potato in a clean towel and squeeze out all the excess juice. Transfer to a bowl, then add the flour, olive oil, salt, and pepper. Mix thoroughly to combine.
- Form and Bake Cups: Grease or use a silicone muffin tray. Press the potato mixture firmly into the muffin wells to form small cups. Bake at 180°C (350°F) for 15 minutes until the cups start to firm up but are not fully cooked.
- Cook Romanesco Broccoli: While the cups bake, bring a pot of salted water to a boil. Add the Romanesco florets and cook for about 2 minutes until just tender. Immediately transfer them to ice water to preserve their bright green color. Drain and set aside.
- Prepare Egg Filling: In a bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
- Fill and Continue Baking: Remove the partially baked potato cups from the oven and fill each halfway with the egg mixture. Return to the oven and bake for another 15 minutes at 180°C (350°F).
- Add Goat Cheese: Two minutes before the baking time finishes, sprinkle shredded goat cheese on top of each quiche to allow it to melt gently.
- Assemble Decoration: After cooking, let the quiches cool for 2 minutes. Carefully remove them from the muffin tray. Take each Romanesco floret, insert a toothpick into the base so the tip emerges from the top, then top with a pomegranate seed to create a festive pine tree decoration.
- Finish and Serve: Place the Romanesco pine trees on top of the mini quiches and serve immediately for a charming and delicious holiday appetizer.
Notes
- This recipe makes 12 mini quiches, perfect as appetizers for holiday parties.
- Using chickpea flour makes the potato cups gluten-free.
- Pressing out excess moisture from potatoes is crucial to achieve crispy crusts.
- Romanesco broccoli adds both color and a unique pine tree shape for festive presentation.
- For a creamier texture, you can add 2 tablespoons milk to the egg mixture, but it is optional.
- These mini quiches are best served warm but can be prepared ahead and reheated gently.
Nutrition
- Serving Size: 1 mini quiche
- Calories: 135 kcal
- Sugar: 1.2 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 140 mg
