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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