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quiches

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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 like I do, in this case; beetroot and goat cheese, you need to 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 polyvalent bite to eat whether cold or warm makes it suitable for picnics, express lunch or even a snack. Its colour goes to perfection for special events like Mother’s day 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…

Mini artichoke and goat cheese quiches are sublime little soufflés, you can make a whole bunch and keep the rest for lunch the next day accompany with a nice green salad. They are as good warm or cold and terribly easy to do. I’ve done already a few types of those in previous posts, the leek mini flamiche or the asparagus mini quiches, but this new version is done slightly differently ;”soufflé” style. I’ve separated the yolks from the whites and whipped the egg whites into a light foam (soft peak) just to give the egg some extra air to puff up. The soufflés don’t last eternally so you’ll have to serve the quiche as soon as possible, then they will loose their air and become normal quiches. There is nothing like biting into a soufflé; all that airy warm and fluffy texture filled with flavors is just one of my favorite…

Those mini crunchy asparagus quiches are a bite into spring! The beauty of this meal is: it’s polyvalence, whether you eat your quiche warm, or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead make those with whatever you feel like. A mini Quiche Lorraine maybe? the original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! If your metabolism allows you, go ahead and make some nice mini lard and cheese ones. I’ve chose my favorite spring vegetable; the green asparagus, also a bit of leeks and gruyère to make it extra tasty! You can prepare them in advance and serve them as tapas on a warm spring afternoon or pack them up for a picnic. I mean, those mini quiches are so useful.They are as delicious warm or cold. For this dish, I’ve used the filo (phyllo)…

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