I've worked in the hospitality industry since 1996. In that time, I have planned thousands…
MINI ROASTED BEET AND POTATO QUICHE
Is this Mini Roasted Beet and Potato quiche a breakfast treat? Or a reception hors d’oeuvres? Maybe a wedding luncheon canape? How about all three! I love the versatility of quiche. You can add practically any vegetable and/or protein and you have a wonderful meal. They hold up extremely well, are filling, and even taste wonderful at room temperature! I usually add a little sausage or bacon to my quiche but I decided to let the roasted beets be the star of this lovely morsel. I wanted potatoes to be the base of my quiche instead of a typical doughy crust. I peeled my potatoes and beets and cut along with the onions in half-moon slices. For picture purposes only, I tossed the potatoes and onions with olive oil, salt, pepper, garlic powder, and fresh dill separate from my beets so I didn’t end up with pink potatoes. Feel free to mix all three items together because I seasoned the beets the same way.
Before you begin cutting and mixing your vegetables, preheat your oven to 425 degrees. Line a large baking sheet with parchment paper and place your sliced vegetables on the pan in a single layer. Bake for 20 minutes, flipping the vegetables over halfway through. I like a little crispy char on my vegetables so I stuck them under the broiler for an additional four minutes. I normally would have put them under a little longer, but did not want the beets to burn.
If you like to bake, whether is a sweet or savory dish, you most likely have cupcake pans. I have have three sizes- normal cupcake size, a mini cupake size which holds a 2oz portion (or a two-biter) and then an even smaller pan that holds almost a 1oz portion (a one-biter). For this particular dish, I used the smallest of the three. Super easy to eat, especially at a party. The last thing you want is a piece of beet to fall on your clothing. This way- pop the whole thing in your mouth!
First you want to turn your oven back on to 350 degrees. Next, spray the pan with olive oil or cooking spray. I use a Misto sprayer, it makes life easy and I know exactly what I’m spraying on my pan. Once your pan is oiled, simply place a piece of potato on the bottom with a couple small pieces of onion on top. I beat five eggs in a bowl, added two tablespoons of full fat, unsweetened organic coconut milk as well as about two teaspoons of fresh dill and mixed well. At this point pour the egg mixture over top of the potatoes and onions leaving a little room at the top. Top with a few pieces of roasted beets and pop in the oven for 8-10 minutes. Keep an eye on them- they are tiny bites and you don’t want your Mini Roasted Beet and Potato Quiche to overcook.
Remove from the oven and take each quiche out of the pan. My pan held 24 Mini Roasted Beet and Potato Quiche and I think that would probably be standard for a pan that size. I bought my pan through Pampered Chef but you can find mini quiche pans at a variety of stores. You can serve immediately on a platter or let rest and serve at room temperature. Personally, I made them for breakfast and ate half of the pan. They are addicting! I hope you enjoy!!!
- 3 small beets, peeled and sliced
- 3 small red potatoes, peeled and sliced
- 1 small sweet onion, peeled and sliced
- 1 tablespoon extra virgin olive oil or melted ghee
- 1 tablespoon fresh dill, divided
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked pepper
- 5 eggs
- 2 tablespoons full fat coconut milk
- Heat oven to 425 degrees.
- Line a large baking sheet with parchment paper
- Combine peeled and cut vegetables in a bowl with spices and one teaspoon of fresh dill. Drizzle with olive oil or ghee and mix thoroughly.
- Place in single layer on baking sheet. Bake for 20 minutes and remove from oven.
- Turn oven down to 350 degrees
- Spray mini muffin pan with olive oil or cooking spray
- In a small bowl, beat eggs with coconut milk and two teaspoons of fresh dill.
- Place potato slice on bottom of each muffin cup, top with a few pieces of onion.
- Add egg mixture to each cup, leaving a small space for the beets. Add a few pieces of beats on top.
- Bake for 8-10 minutes, keeping an eye on the quiche. You don't want them to overcook.
- Remove from oven and take each quiche out of the pan and place on cooling rack or serve immediately on a platter.