Chorizo, Kale + Pepper Quiche
Ingredients
-
1 pc.
Par-baked quiche pie, 4¼”
-
½ c
Quiche batter
-
2 oz.
Chorizo
-
1 oz.
Baby kale
-
2 oz.
Piquillo Pepper, "Del Destion" Brand
Preparation
- Cut the chorizo in small cubes.
- Cut the piquillo peppers in medium dices.
- Wash the baby kale.
- Assemble the quiche by adding to the bottom of the pie the chorizo, baby kale and the piquillo peppers
- Add the quiche batter to the rim of the pie.
- Bake at 325°F until the custard sets.
