Christmas Tree Mini Quiches

1 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. 
2 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.
3 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.
4 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.
5 Add the shredded goat cheese on the quiches 2 minutes before they end cooking, just for the cheese to melt.
6 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!