Mini Quiches


12 pieces

Prep Time

30 minutes


Recipe Preparation

Jalapeño Relish

  1. Sauté jalapenos, garlic and onions on medium heat until slightly soft.
  2. Add sugar and apple cider vinegar and reduce to a paste consistency. Set aside.

Fried Kale

  1. Tear kale into small pieces and deep fry at 350°F.
  2. Remove when bubbles stop and place on paper towel to drain excess oil.

Roasted Tomatoes

  1. Toss cherry tomatoes in olive oil and bake in 350°F oven until the skin starts to blister.

Plating Instructions

  1. Follow package instructions to bake quiches.
  2. On the florentine quiche, add a half teaspoon of jalapeño relish and place a roasted cherry tomato on top.
  3. 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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