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

Beet and goat cheese mini quiche

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)

Beetroot and goat cheese mini quiches potato cup

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.

Variations

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!

Beet and goat cheese mini quiches

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

5 from 1 vote
Prep Time 17 minutes
Cook Time 33 minutes
Total Time 50 minutes
Servings 12 mini quiches
Calories 159
Beetroot and Goat Cheese Mini Quiches filled with a red egg and beetroot filling with a creamy center of fresh goat cheese. The cups are made the "rösti" way with seasoned grated raw potatoes for an extra colourful and fun bite.

Equipment

  • muffin rack of 12 silicone better

Ingredients

  • 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

Instructions 

  • 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.
    Beetroot in blender
  • Whisk the egg with salt and pepper in a medium-sized bowl, add the blended beets, and mix well.
    egg mixture
  • Cut the goat cheese into small cubes of 2 cm (3/4 inch).
    rosti cups with goat cheese
  • Once the potato cups are done, add goat cheese cubes to each cup and cover with the egg filling.
    Beet and goat cheese mini quiches
  • Cook for another 13 minutes at 180°C (350F°) on the lower level of the oven.

Notes

Before serving, let the mini quiches cool for 5 minutes before removing them from the mould.
Can be refrigerated for 3-4 days and frozen for up to 3 months.
Author: Marie Breton
Calories: 159kcal
Course: Acompañamiento, Plato principal, Tentempié
Cuisine: Francesa
Keyword: beetroot, beets, eggs, goat cheese, potatoes, quiches

Nutrition

Calories: 159kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 79mg | Potassium: 459mg | Fiber: 2g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg
Nutrition Facts
Beetroot and Goat Cheese Mini Quiches
Amount per Serving
Calories
159
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
86
mg
29
%
Sodium
 
79
mg
3
%
Potassium
 
459
mg
13
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
211
IU
4
%
Vitamin C
 
6
mg
7
%
Calcium
 
38
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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43 Comments

  1. Wow! These look so elegant and sound so delicious! They would make a really nice appetizer for Mother’s Day!

  2. Pingback: Beet and goat cheese mini quiches – Way of The Fork

  3. eileenbakingsense Reply

    Oh, I love everything about these little beauties. Besides the fact that they’re gorgeous, I also love the beets/goat cheese combo. The potato crust is just the “icing on the cake”.

  4. I love the gorgeous colour that the beets give to these mini quiches! They look really tasty and would make a great party snack too.

  5. These sound ah-mazing! I love beets and goat cheese together in salads, so I can imagine how nom-tastic these little bites are. I also love the presentation; the sprouts are adorable!

  6. Honestly, I discovered about the whole beet + goat cheese combo only a few years ago, but Oh my! do I love it! I use a creamy fresh goat cheese and mix it with beets in salads and even sandwiches, but never tried baking them together. It sounds so good, I’m salivating! Plus, adding a roasted potato crust?! brilliant!

  7. I’m always up for anything that involves goat cheese 😉 These are just so pretty to look at and I love this idea for a different take on the traditional mini quiche appetizer.

  8. I’m not really a beetroot fan but seeing beetroot every where and reading about its health benefits, I’m slowly warming up to it. I may give this recipe a try.

  9. Being Ukrainian I have eaten my share of beets over the years. I will admit I have not had them this way. Goat cheese makes everything and delicious…and always makes such a pretty colour when mixed with beats. Not to mention a delicious flavour profile too.

  10. Lynn | The Road to Honey Reply

    Wow! These are just so elegant. They would be perfect served at dinner parties or any other event you are trying to impress guests. And that goat cheese filling. . .so delicious in of itself.

  11. I love the sweet earthy beets with goat cheese – don’t blame you for trying to keep using the combination! And the potato crust is just perfect with it!

  12. These are stunning. I think they will be a perfect addition to out Mothers day brunch.

  13. I *love* rösti, and the idea of a bite-sized rösti filled with goat cheese sound amazing.

  14. Justine @ JustineCelina.com Reply

    This is such a clever, modern spin on quiche. I absolutely love what you’ve done here and can only imagine how delicious these must be! Great recipe. 🙂

  15. this is so awesome, a way to make quiche gluten free and also the goat cheese + beet in there sounds amazing. I would so love these for brunch or actually i bet they would work great for meal prep! 🙂

  16. Pingback: 17 Delicious Quiche Recipes - MyRadDish

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