Christmas Tree Mini Quiches

• Vegetarian

• Produce

  • 3 Grains of pomegranate
  • 700 g Potato, starchy
  • 1 Romanesco broccoli

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 100 g Goat cheese, fresh
  • 2 tbsp Milk

Found on happykitchen.rocks

Description

Directions

• Start by peeling and then grate the potatoes with the help of a fine hole mandolin or a cheese grater , then add the grated potato to a clean towel and squeeze all the juice out. Add the flour, oil, salt and pepper and mix well. Make the potato cups by pressing down the potato mix in a greased or silicone muffin tray . Bake at 180°C (350F) 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, let cook for 2 minutes or to your taste. Drain and add immediately to ice cold water to keep them vivid green. Reserve.
• Whisk the eggs and the milk (if using) in a bowl, add salt and pepper and fill up the half way cooked potato cups. Bake at 180°C (350F) for another 15 minutes.
• Prepare the pine tree by sticking a tooth pick in the bottom of the Romanesco broccoli, let the tip come out, and top it with a pomegranate grain. Reserve.
• Add the shredded goat cheese on the quiches 2 minutes before they end cooking, just for the cheese to melt.
• Take out the quiches, let them cool down for 2 minutes. Take them out from the muffin tray. Finish it up by adding the Romanesco broccoli florets (pine trees). Enjoy!