Description

These Christmas Tree Mini Quiches are a festive and delicious appetizer perfect for holiday gatherings. Made with a crispy potato cup base filled with a light egg custard, fresh goat cheese, and topped with vibrant romanesco broccoli florets decorated like Christmas trees using pomegranate seeds, these mini quiches combine savory flavors with whimsical presentation. They are gluten-free (using chickpea flour), wholesome, and visually stunning, making them a perfect starter or party snack.

Ingredients

Scale

Potato Cups

700 grams (1.5 lb) peeled starchy potatoes
3 tablespoons chickpea flour (or all-purpose flour)
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 (shredded)

Topping

1 romanesco broccoli, cut into small florets
Few pomegranate seeds

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Instructions

Prepare Potato Cups: Peel and finely grate the potatoes using a fine hole mandolin or a cheese grater. Transfer the grated potatoes to a clean towel and squeeze out all excess moisture. Mix the dried potatoes with flour, olive oil, salt, and pepper until well combined. Press the potato mixture firmly into a greased or silicone muffin tray to form small cups. Bake in a preheated oven at 180°C (350°F) for 15 minutes to partially cook and set the cups.
Blanch Romanesco Broccoli: While the potato cups are baking, bring a pot of salted water to a boil. Cut the romanesco broccoli into small florets resembling pine trees. Add them to the boiling water and cook for 2 minutes or until tender-crisp. Drain immediately and plunge them into ice-cold water to preserve their bright green color. Set aside.
Prepare Egg Filling: In a bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined.
Fill and Bake Quiches: Remove the partially baked potato cups from the oven and fill each cup about halfway with the egg mixture. Return them to the oven and bake for an additional 13 minutes.
Add Goat Cheese: Sprinkle shredded goat cheese evenly over the quiches about 2 minutes before the end of baking to allow the cheese to melt without overcooking.
Prepare Christmas Tree Toppers: Take each romanesco broccoli floret, insert a toothpick into the base so the tip of the toothpick protrudes from the top, and place a pomegranate seed on the tip to mimic a decorative Christmas tree ornament. Set aside.
Assemble and Serve: Remove the quiches from the oven and let them cool for 2 minutes before carefully removing them from the muffin tray. Place a prepared romanesco broccoli ‘tree’ on top of each quiche. Serve immediately and enjoy your festive Christmas Tree Mini Quiches!

Notes

This recipe is a wonderful, festive appetizer that is both easy to prepare and healthy.
Using chickpea flour makes the potato cups gluten-free.
To keep the romanesco broccoli vibrant and fresh-looking, immediately shock them in ice water after boiling.
If you omit milk, the filling will be thicker and more egg-forward in flavor.
The potato cups can be prepared in advance and baked just before serving to maintain crispiness.
Feel free to substitute goat cheese with feta or another soft cheese according to preference.

Nutrition

Serving Size: 1 mini quiche
Calories: 125 kcal
Sugar: 1.5 g
Sodium: 120 mg
Fat: 6.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg