Mini Potato and Goat Cheese Quiche with Arugula and Dandelion

Servings: 6
Prep time: 30
Cooking time: 60
  1. Boil the whole potatoes with the peel. Peel and mash with the potato masher making them fall in a bowl, then mix them with sesame seeds, 5 tablespoons of olive oil and a pinch of salt
  2. Oil 4 cake molds and bake with corn flour. Then ly in all the potato mixture obtaining a edge around about a finger high, like a little tart.
  3. Prepare the stuffing. Combine in a pan the dandelion with the finely chopped leek, add salt and pepper, then toss over high heat for 2 minutes spraying with one to two tablespoons of water. Then add the chopped arugula, parsley, goat cheese and the remaining oil, stir and continue until the mixture is dry
  4. Distribute the filling in the potatoe quiche, sprinkle with corn meal and bake at 220 ° C for 10 minutes. Turn out on the dish and accompany eventually with a fresh salad