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Christmas Tree Mini Quiches Served and Ready for Christmas

Christmas Tree Mini Quiches

Christmas tree mini quiches recipe is easy, delicious and healthy! These potato-based fluffy mini quiches will make an impressive appetizer for your holiday table!
Course Appetizer
Cuisine European
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12


  • 700 grams or 1.5 lb peeled potato (starchy)
  • 1 romanesco broccoli
  • 6 eggs
  • 3 tablespoons flour (use chickpea flour for gluten-free version)
  • 2 tablespoons olive oil
  • few grains of pomegranate
  • 100 grams or 3.5 oz fresh goat cheese
  • 2 tablespoons milk (optional)
  • salt and pepper


  • Start by peeling and then grate the potatoes with the help of a fine hole mandolin or a cheese grater , then add the grated potato to a clean towel and squeeze all the juice out. Add the flour, oil, salt and pepper and mix well. Make the potato cups by pressing down the potato mix in a greased or silicone muffin tray . Bake at 180°C (350F) for 15 minutes.
  • During that time, bring a pot of water to boil. Then cut the romanesco broccoli into small florets (pine trees). Add some salt to the boiling water, then add the florets, let cook for 2 minutes or to your taste. Drain and add immediately to ice cold water to keep them vivid green. Reserve.
  • Whisk the eggs and the milk (if using) in a bowl, add salt and pepper and fill up the half way cooked potato cups. Bake at 180°C (350F) for another 15 minutes.
  • Prepare the pine tree by sticking a tooth pick in the bottom of the Romanesco broccoli, let the tip come out, and top it with a pomegranate grain. Reserve.
  • Add the shredded goat cheese on the quiches 2 minutes before they end cooking, just for the cheese to melt.
  • Take out the quiches, let them cool down for 2 minutes. Take them out from the muffin tray. Finish it up by adding the Romanesco broccoli florets (pine trees). Enjoy!


Can be served warm or cold.