Description
These Christmas Tree Mini Quiches are a delightful and festive appetizer perfect for the holiday season. Made with a crispy potato base, tender Romanesco broccoli florets resembling pine trees, fresh goat cheese, and a fluffy egg filling, they combine vibrant flavors and textures. The recipe is gluten-free when chickpea flour is used and offers a visually stunning presentation that will impress guests while being easy and enjoyable to prepare.
Ingredients
Scale
Potato Base
- 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
- Few grains of pomegranate
Instructions
- Prepare the Potato Base: Peel and grate the potatoes using a fine hole mandolin or cheese grater. Place the grated potato into a clean towel and squeeze out as much juice as possible to ensure crispiness. In a bowl, mix the grated potato with flour, olive oil, salt, and pepper until well combined. Press this potato mixture firmly into the cavities of a greased or silicone muffin tray to form individual cups.
- Parbake the Potato Cups: Preheat your oven to 180°C (350°F). Bake the potato cups for 15 minutes to set and partially cook the base, ensuring they crisp up nicely without burning.
- Cook the Romanesco Broccoli: While the potato cups bake, bring a pot of water to a boil and add a pinch of salt. Cut the Romanesco broccoli into small florets resembling pine trees. Blanch the florets in boiling water for about 2 minutes or until tender but still crisp. Immediately transfer them to an ice-cold water bath to stop cooking and preserve their vivid green color. Drain and set aside.
- Prepare the Egg Filling: In a bowl, whisk together the eggs, milk (if using), salt, and pepper until the mixture is smooth and uniform. Carefully pour the egg mixture into the parbaked potato cups, filling them about three-quarters full.
- Bake the Filled Quiches: Return the tray to the oven and bake at 180°C (350°F) for another 13 minutes. Two minutes before the baking time is up, sprinkle the fresh goat cheese on top of each quiche and continue baking to allow the cheese to melt and lightly brown.
- Create the Christmas Tree Decorations: Take each Romanesco broccoli floret and insert a toothpick into its base, leaving the tip protruding. Place a pomegranate grain at the tip to resemble a star. These will be used as festive tree toppings.
- Assemble and Serve: Remove the mini quiches from the oven and let them cool in the muffin tray for about 2 minutes to set. Carefully remove them from the tray using a knife or small spatula to loosen the edges. Top each quiche with a decorated Romanesco floret to complete the Christmas tree effect. Serve warm and enjoy your festive, delicious appetizer!
Notes
- For a gluten-free version, substitute regular flour with chickpea flour.
- Make sure to squeeze out all excess moisture from the grated potatoes to achieve a crispy base.
- Use a silicone muffin tray for easier removal of the quiches.
- Blanching the Romanesco broccoli briefly keeps it crisp and vibrant green for a beautiful presentation.
- The milk in the egg mixture is optional but adds extra fluffiness to the filling.
- These mini quiches can be prepared ahead of time and reheated before serving.
- Perfect as an elegant appetizer to impress guests during the holiday season.
Nutrition
- Serving Size: 1 mini quiche (approx. 80 g)
- Calories: 140 kcal
- Sugar: 1.5 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 130 mg
