Beetroot and Goat Cheese Mini Quiches have a ruby red filling with a white core of fresh goat cheese made in a “rösti way” cup with seasoned grated potato for an extra colourful and fun bite.
When you like a combination of 2 ingredients as I do, in this case, beetroot and goat cheese, you must find as many ways as possible to enjoy it! Beetroot and goat cheese mini quiches is a simple, light and fun recipe which goes well with a nice green salad. Also, a nice, cold or warm polyvalent bite makes it suitable for picnics, express lunch or even a snack. Its colour is perfect for special events like Mother’s or Valentine’s day.
The Potato Cups
The potato cups are similar to a “rösti,” which consists of squeezing out all the juice from the potato and adding a touch of flour, oil and seasoning, then frying in the pan. But here, the only difference is we’ll bake the cups instead of frying them up.
Type of Potato
For the potato type, use an ‘All purpose’ type of potato between floury-waxy. Waxy ones would be crunchier, and the form of each grated potato piece would show better but wouldn’t get a nice golden colour. As for the “floury” type, it would make the cups golden but too soft. Ultimately, it’s a preference, but I suggest the Yukon type or similar. Stay away from Russet potatoes for this recipe. (Check this link for your selection of All purpose potatoes)
As for the skin, I keep it to give more crunch to the cups, but it’s up to you. One last thing… don’t be shy about the seasoning for the potato mix! Details sometimes make a huge difference.
If you feel lazy, the cups could be replaced by a phyllo, brisé dough or nothing. The quiches would still look and taste great!
The goat cheese you can substitute with a nice cube of feta cheese instead or simply a bit of cream cheese if you intend to serve it to kids.
For a gluten-free diet, substitute the flour for chickpea flour and voila!
A Two Steps Recipe
It’s a two steps recipe, meaning the potato cups must be cooked before adding the quiche content. First, you’ll get an excellent golden and crispy potato base. When done, add the pieces of fresh goat cheese to the center of each quiche and then the egg-beet mixture to cover it. This way, we’ll bite into a nice creamy goat cheese center.
Other Mini Quiches
So let’s get those tiny red quiches going!
Beetroot and Goat Cheese Mini Quiches
- muffin rack of 12 silicone better
- 5 potatoes (medium-sized)
- 6 eggs (large)
- 200 g precooked beetroot (equivalent to two small ones or one big one)
- 100 g fresh goat cheese (or feta)
- 3 tbsp flour (or chickpea flour (gluten-free))
- 2 tbsp olive oil
- salt and pepper
- Start by washing the raw potatoes (if you keep the skin), then grate them up with the help of a mandoline, cheese grater or food processor.
- Add the grated potatoes to the center of a clean towel and squeeze out all the excess juice.
- Add the potatoes, flour, olive oil, salt and pepper in a bowl and mix it up.
- Use a silicone muffin tray (or greased metal one) and push down the potato mix into each hole to make mini cups 2-3mm thick.
- Cook the potato cups on the lower level of the oven for ±18 minutes at 180°C (350F°) or until lightly golden.
- During that time, blend the beetroot.
- Whisk the egg with salt and pepper in a medium-sized bowl, add the blended beets, and mix well.
- Cut the goat cheese into small cubes of 2 cm (3/4 inch).
- Once the potato cups are done, add goat cheese cubes to each cup and cover with the egg filling.
- Cook for another 13 minutes at 180°C (350F°) on the lower level of the oven.