Quick Beetroot and Goat's Cheese Quiches with Crispy Potato Cups
Quick Beetroot and Goat's Cheese Quiches with Crispy Potato Cups feature a delightful pairing of sweet-earthy beetroot and tangy goat cheese inside a crispy potato shell. These eye-catching quiches are perfect for gatherings and easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 31 minutes
- Total Time: 51 minutes
- Yield: 12 quiches
- Category: Appetizer
- Method: Baking
- Cuisine: European
- Diet: Gluten Free
Ingredients
- Potatoes (5 medium-sized)
- Flour (3 tbsp)
- Olive oil (2 tbsp)
- Salt and pepper
- Precooked beetroot (200g)
- Eggs (6 large)
- Fresh goat cheese (100g)
Instructions
- Heat your oven to 180°C (350°F).
- Grate the potatoes, squeeze out water, mix in flour, olive oil, salt and pepper.
- Press mixture into silicone muffin tray to form cups, bake for 18 minutes.
- Blend beetroot, whisk eggs with salt and pepper, mix with beetroot.
- Cut goat cheese into 2cm cubes.
- Place a cheese cube in each potato cup, fill with beetroot mixture.
- Bake for another 13 minutes, cool for 5 minutes before serving.
Notes
- Go for middle-of-the-road potatoes for best results.
- Squeeze out as much water from potatoes as possible.
- Use plenty of seasoning for the potato mixture.
- Two baking stages are necessary for texture.
- Use silicone muffin trays when available.
- Allow cooling period to help set the quiches.
Nutrition
- Serving Size: 1 quiche
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg