Description
Easy, delicious and healthy! These potato-based fluffy mini quiches will make an impressive appetizer for your holiday table.
Ingredients
- 1-½ pound Starchy Potatoes, Peeled
- 3 Tablespoons Flour (use Chickpea Flour For Gluten-free Version)
- 2 Tablespoons Olive Oil
- Salt And Pepper
- 1 Romanesco Broccoli
- 6 Eggs
- 2 Tablespoons Milk (optional)
- Pomegranate Arils
- 3-½ ounces, weight Fresh Goat Cheese
Preparation
Start by peeling and then grate the potatoes with the help of a fine-hole mandoline or a cheese grater. Place grated potato in a clean towel and squeeze all the liquid out. Add flour, oil, salt and pepper and mix well. Make potato cups by pressing down the potato mix in a greased or silicone muffin tray. Bake at 180°C (350ºF) for 15 minutes.
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. Cook for 2 minutes or to your taste. Drain and add immediately to ice cold water to keep them vivid green. Reserve.
Whisk eggs and milk (if using) in a bowl. Add salt and pepper and fill the halfway-cooked potato cups. Bake at 180°C (350ºF) for another 15 minutes.
Prepare the pine tree by sticking a toothpick in the bottom of the Romanesco broccoli. Let the tip come out, and top it with a pomegranate aril. Reserve.
Add goat cheese on quiches 2 minutes before they finish cooking, just to let the cheese to melt. Take quiches out, let cool for 2 minutes. Remove from the muffin tray and top with Romanesco broccoli florets (pine trees). Enjoy!
