Beetroot and Goat Cheese Mini Quiches have ruby red interior with a white center of fresh goat cheese and a cup made the “rösti way” with seasoned grated potato for an extra colorful and fun bite.
When you like a combination of 2 ingredients like I do, in this case it’s beetroot and goat cheese, you need to find many ways to enjoy it! It’s a simple, light and fun recipe which goes well with a nice green salad and a drizzle of balsamic cream. Also a nice polyvalent bite to eat whether cold or warm making it suitable for picnics, express lunch or even a snack. Or it could also go to perfection for those special event like Mother’s day or Valentine’s day.
The potato cups
The potato cups are similar to a “rösti” which consist of squeezing out all the juice from the potato and adding a touch of flour, oil and seasonning. All there is left to do is push the mixture down into each muffin hole to form a nice thin cup to receive the egg-beet mixture and Voilà! Yes… That easy! It could also be replaced by a dough of any kind like a flaky or phyllo base (check my asparagus phyllo base mini quiches here). As for the potato type… I don’t have a clear answer… I use an in between floury-waxy potato, a white inside with light brown skin and it makes wonders. Waxy potatoes (red skin) would be crunchier and the form of each grated potato piece would show better but wouldn’t get a nice golden color. As for the “floury” type, it would make the cups golden but too soft. In the end, it’s a preference thing but I suggest the middle or more on the waxy side. As for the skin, I personally keep it to give more crunch to the cups but it could also be made with a peeled potatoes. Oh and… one last thing… don’t be shy on the seasoning for the potato mix! Details sometimes makes a huge difference.
2 Step recipe
It’s a two step recipe, meaning, the potato cups needs to be cooked before adding the quiche content. This way you’ll get a nicely golden and crispy potato base. When the first step is done, we’ll add the pieces of fresh goat cheese to the center of each quiches and then the egg-beet mixture to cover it. This way we’ll get to bite into a nice white and creamy center of goat cheese.
So let’s get those finger bites going!
Mini Beet and Goat Cheese Quiches
Makes 12 quiches
- silicone standard muffins tray (12 muffins) or heavily greased and floured metal tray
- 600g of potato (6 small or 4 medium)
- 6 eggs (L)
- 200g pre cooked beetroot (2 small ones/1 big one)
- 100g of fresh goat cheese
- 3 tbsp of flour
- 2 tbsp of olive oil
- salt and pepper
- Start by washing the potato (if you keep the skin), then grate them up with the help of a mandoline or food processor
- Add the grated potato to a clean towel and squeeze out all the juice
- Add the dried potato to a bowl with the flour, salt, pepper and olive oil and mix good
- Use a silicone muffin tray (better) or a well greased/floured metal one and push down the potatoes mix to make a mini cups in each holes
- Cook the potato cups on the lower level of the oven for ±18 minutes at 180°C (350F) or until golden
- During that time blend the beetroot in the blender
- Add the eggs to a bowl with some salt, pepper and the blended beets, mix well
- Cut the goat cheese into medium cubes (2cm)
- Once the potato cups are golden, add a goat cheese cubes in each cup and cover with the egg-beets mixture
- Cook for another 15 minutes at 180°C (350F)
- Before serving, let the mini quiches cool for 5 minutes before unmolding
Serve with a nice baby spinach salad. Enjoy!