Mini Quiches
Servings
12 pieces
Prep Time
30 minutes
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Ingredients
- 1 pack Premade Mini Quiche
- 12 ct. Cherry Tomatoes
- 1 Tbsp. Olive Oil
- 4 ct. Jalapeños, chopped
- ½ c. White onion, chopped
- ½ c. Apple cider vinegar
- ½ c. White sugar
- 2 cloves Garlic, chopped
- 2 leaves Kale
- 1 small Parmesan cheese wedge
Recipe Preparation
Jalapeño Relish
- Sauté jalapenos, garlic and onions on medium heat until slightly soft.
- Add sugar and apple cider vinegar and reduce to a paste consistency. Set aside.
Fried Kale
- Tear kale into small pieces and deep fry at 350°F.
- Remove when bubbles stop and place on paper towel to drain excess oil.
Roasted Tomatoes
- Toss cherry tomatoes in olive oil and bake in 350°F oven until the skin starts to blister.
Plating Instructions
- Follow package instructions to bake quiches.
- On the florentine quiche, add a half teaspoon of jalapeño relish and place a roasted cherry tomato on top.
- For the cheese quiche, garnish by placing a piece of crispy kale on top and adding Parmesan cheese grated with a microplate grater.
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