Radish Leaves And Avocado Quiche |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Beautiful, Exotic, Mini Quiche Courtesy of Gattinas blog : Kitchen Unplugged Ingredients:
15 store-bought mini quiche shells |
1 + 1 tablespoons of butter |
1 shallot, finely diced |
1 big handful of radish leaves, rinsed well, dried, chopped |
1/2 tsp mustard |
flesh from a whole avocado, diced, mixed with a bit of lemon juice |
1 egg |
1 - 2 tablespoon(s) grate pecorino cheese (good match with radish) |
a dash of milk/ cream |
about 6 red radish, thinly sliced |
good pinch of salt |
grate green peppercorns |
dried juniper berries as garnish |
Directions:
1. Pre-heat oven to 350F
2. Pre-heat a skillet, saute the shallot and butter over very low heat for about 1 minute. Raise up the heat, add radish leaves and salt for another 30 seconds. Discard any juice, set the leaves aside.
3. Puree avocado and leaves, well combine with egg, cheese, mustard, milk/cream, salt and green peppers. Spoon the filling into the shells, arrange radish slices on top, dot with tiny butter cubes and a bit of salt on radish. Bake until the top slightly firm to touch, about 20 minutes.
4. Garnish with juniper berries, serve warm
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