Description
These Christmas Tree Mini Quiches are a delightful and festive appetizer perfect for the holiday season.
Ingredients
Scale
- 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
- 6 eggs
- 2 tablespoons milk (optional)
- 100 grams (3.5 oz) fresh goat cheese
- 1 Romanesco broccoli
- Few grains of pomegranate
Instructions
- Peel and grate the potatoes. Squeeze out the juice using a clean towel. Mix grated potato with flour, olive oil, salt, and pepper. Press into a greased muffin tray.
- Preheat your oven to 180°C (350°F). Bake the potato cups for 15 minutes.
- Boil water with salt. Cut Romanesco into small florets. Blanch for 2 minutes, then transfer to ice-cold water. Drain and set aside.
- Whisk together eggs, milk, salt, and pepper. Pour the mixture into the potato cups, filling them three-quarters full.
- Return the tray to the oven and bake for another 13 minutes. Add goat cheese two minutes before baking time ends.
- Insert a toothpick into each Romanesco floret and add a pomegranate grain at the tip.
- Cool mini quiches for 2 minutes, then remove from the tray. Top with decorated Romanesco to finish.
Notes
- These quiches are visually stunning and sure to impress guests.
- Using chickpea flour makes the recipe gluten-free.
- Serve warm for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 140
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg