Quick Beetroot and Goat’s Cheese Quiches with Crispy Potato Cups

I’ve fallen head over heels for the magic that happens when earthy beetroot meets tangy goat cheese. Trust me on this one – when these flavors come together inside a crispy potato rösti cup, it’s a game-changer. The first time I bit into one of these little beauties, that contrast between the ruby-red center and golden, crispy exterior stopped me in my tracks. They’re not just pretty to look at – they deliver serious flavor.

I stumbled upon this recipe while frantically searching for something to bring to a friend’s picnic that wouldn’t be the same old pasta salad everyone else would bring. After a few kitchen experiments (and yes, some purple-stained fingers), these portable flavor bombs became my go-to for gatherings. The looks on people’s faces when they take that first bite? Priceless!

Recipe Highlights

• Flavor: Sweet-earthy beetroot plays perfectly with tangy goat cheese, all wrapped in a crispy potato shell
• Skill level: Not too fussy – just needs a bit of attention to detail
• Prep-tip: Let those potato cups cool before filling them – that’s the secret to keeping them crisp
• Time-Saver: Grab pre-cooked vacuum-packed beetroot and cut your prep time in half

Why You’ll Love These Quiches

• They look fancy but don’t demand professional chef skills
• Eat them hot, warm, or cold – they’re delicious any way
• Make them ahead when you’re not rushed
• Naturally gluten-free with a simple swap
• Perfect for tossing in your lunchbox or picnic basket
• Packed with good-for-you iron and vitamin C

Quick Beetroot and Goat’s Cheese Quiches Ingredients

For the Potato Cups:

• Potatoes (5 medium-sized): The stars of your crispy shells – I find Yukon Golds give that perfect balance between structure and crispiness
• Flour (3 tbsp): Holds everything together (swap in chickpea flour if you’re going gluten-free)
• Olive oil (2 tbsp): The key to that gorgeous golden crunch
• Salt and pepper: Don’t skimp here – these little cups need plenty of seasoning to shine

For the Filling:

• Precooked beetroot (200g): Brings that stunning color and sweet earthiness that makes these quiches special
• Eggs (6 large): Creates that perfect quiche texture we all love
• Fresh goat cheese (100g): Adds pockets of creamy tanginess that cut through the earthiness
• Salt and pepper: Balances everything out beautifully

You’ll find exact measurements in the recipe card below.

How to Make Quick Beetroot and Goat’s Cheese Quiches

1. Prepare the Potato Cups

1. Heat things up: Warm your oven to 180°C (350°F) and grab your gear.
2. Get grating: Grab those potatoes and grate them using whatever you have – box grater, food processor, mandoline. I leave the skin on for extra texture (and because I’m a bit lazy).
3. Squeeze out the water: This part’s crucial! Wrap your grated potatoes in a clean kitchen towel and squeeze like your life depends on it. You’ll be amazed at how much water comes out.
4. Mix it up: Toss your squeezed potatoes in a bowl with the flour, olive oil, and a good pinch of salt and pepper.
5. Shape your cups: Press the mixture into a silicone muffin tray, creating little cups about 2-3mm thick. Try to make the walls even.
6. First bake: Pop them on the lower oven rack for about 18 minutes until they’re looking golden and crisp around the edges.

2. Prepare the Filling

1. Blitz the beets: While your cups are baking, blend up your pre-cooked beetroot until smooth.
2. Mix the eggs: In a bowl, whisk your eggs with salt and pepper, then stir in the beetroot until you’ve got a vibrant, well-mixed batter.
3. Prep the cheese: Cut your goat cheese into rough 2cm cubes – they don’t need to be perfect.

3. Assemble and Bake

1. Add cheese: Once your potato cups are golden, drop a cube of goat cheese into the center of each one.
2. Fill ’em up: Carefully pour your gorgeous pink beetroot-egg mixture over the cheese in each cup.
3. Bake again: Back to the lower rack they go for another 13 minutes.
4. Cool slightly: Let them rest for 5 minutes before gently removing from the molds.

When they’re done, you’ll have these beautiful two-tone treats – golden crispy outside with that stunning pink filling and melty pockets of goat cheese. Each bite gives you crunch, creaminess, and that perfect balance of earthy and tangy flavors.

Tips From My Kitchen to Yours

• Pick the right potatoes: Go for middle-of-the-road potatoes. Super starchy ones like Russets turn too soft.
• Squeeze, squeeze, squeeze: My first batch was soggy because I rushed the squeezing step. Potatoes hold way more water than you think!
• Season with purpose: Don’t be shy with the salt and pepper in the potato mix – it makes all the difference.
• Respect the two stages: I once tried to shortcut by doing it all in one baking step. Big mistake! The separate stages matter.
• Silicone is your friend: If you have silicone muffin trays, use them. If not, really grease those metal ones well.
• Be patient: That 5-minute cooling period might seem skippable when you’re hungry, but it’s not – it helps everything set up so they don’t fall apart.

Mix It Up

• Mediterranean vibes: Toss in some chopped sun-dried tomatoes and fresh thyme to the filling.
• Cheese swap: Not a goat cheese fan? Feta works for a saltier kick, or try cream cheese if you’re serving little ones.
• Herb it up: A handful of chopped fresh dill or chives in the beetroot mixture brightens everything.
• Different shells: Try them with phyllo cups for a different kind of crunch, or make them crustless in little ramekins.
• Spice route: A pinch of smoked paprika or cumin in the beetroot mixture adds a warming depth.
• Gluten-free option: Just swap the regular flour for chickpea flour in the potato cups.

Keeping Them Fresh

• Fridge: Pop them in an airtight container and they’ll be good for 3-4 days.
• Freezer: Freeze them in a single layer first, then transfer to a container – they’ll keep for up to 3 months.
• Warming up: From the fridge, 8-10 minutes in a 160°C (320°F) oven does the trick. From frozen, give them 15-20 minutes.
• Temperature options: What I love about these is they taste great hot, warm, or even cold straight from the fridge.

Perfect Pairings

I’ve served these quiches in so many different ways:

• With a simple green salad dressed with a splash of balsamic for lunch
• Alongside a glass of crisp Sauvignon Blanc when friends drop by
• As part of a lazy weekend brunch spread with fresh fruit
• Packed for park picnics with a crusty baguette and some sliced meats

Questions People Ask Me

Is goat cheese good for quiche?

Goat cheese is fantastic in quiche! It doesn’t just melt away like some cheeses – instead, it creates these lovely pockets of tangy creaminess throughout. When you hit one of those pockets in these mini quiches, the way it plays against the sweet earthiness of the beetroot is just chef’s kiss.

Do cheese and beetroot go together?

They absolutely do! It’s one of those combinations that might sound odd until you try it. The earthy sweetness of beetroot needs that tangy, creamy counterpoint that soft cheeses like goat cheese provide. It’s a classic pairing that European grandmothers have known about forever.

Should vegetables be cooked before putting in quiche?

In most cases, yes. I learned this the hard way with a very soggy mushroom quiche once! For these quiches, the pre-cooked beetroot is perfect because all that excess moisture is already gone, and the natural sweetness has developed. Raw veggies can leak water while baking and turn your lovely quiche into beetroot soup.

What goes well with beetroot and goats cheese?

So many things! Try:

• Fresh herbs like thyme or dill
• Crunchy toasted walnuts
• A drizzle of balsamic glaze
• A little orange zest for brightness
• Peppery arugula on the side
• A touch of honey if you like sweet-savory contrasts

What You’ll Need

To make these little gems, grab:

• A 12-cup silicone muffin tray (seriously makes life easier)
• Food processor or box grater
• Clean kitchen towel (one you don’t mind turning a bit pink)
• Blender for the beetroot
• A couple of mixing bowls

These beetroot and goat cheese quiches aren’t just food – they’re little conversation starters. I’ve brought them to countless gatherings, and they always disappear first from the buffet table. That vibrant color, the contrast of textures, and the perfect balance of flavors make them memorable in all the right ways. Whether you’re trying to impress at a dinner party or just want to make your lunchbox a little more exciting, give these a try.

What about you? Have you ever paired beetroot and goat cheese before? What’s your favorite occasion for serving mini quiches? Drop me a comment – I’d love to hear!

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If you’re as obsessed with goat cheese as I am, check out my Apple and Goat’s Cheese Autumn Salad for another perfect flavor combo.

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