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Mini Breakfast Quiches with Pico de Gallo Salsa

I’ve purchased and used premade mini-quiches at catered events before, where the quiches are simply reheated before serving. The baby quiches are about the same diameter as a golf ball, and maybe 1cm tall. They have the tart shells, which I aesthetically look a bit more fancy compared to the examples you see at Costco made with puff pastry.
This super easy recipe takes those reheated baby quiches and adds a tiny bit of fresh and spicy pico de gallo.
Serves: 24 servings (scale as desired)

Ingredients

  • 1 Roma tomato
  • A small pinch of Kosher salt
  • Zest of 1 lime
  • Juice of ½ lime
  • 2 Tbsp red onion (less than ¼ of a small red onion, small dice)
  • 2 cilantro sprigs (finely chopped)
  • ¼ jalapeno (seeds removed, flesh finely minced)
  • 24 mini quiches
  • ¼ cup crème fraiche (as garnish)
  • 2 Tbsp fresh chives (finely sliced, as garnish)

Instructions 

  • Cut the Roma tomato into quarters and remove the pulpy inner tomato liquid and tomato seeds.
  • Cut the remaining tomato flesh into small dice sections, and place in a small bowl with a small pinch of Kosher salt.
  • Allow the salted tomatoes to sit for ten minutes while you prepare the remaining ingredient.
  • In a mixing bowl, combine the lime zest, lime juice, and diced red onion.
  • Add the chopped cilantro and minced jalapenos.
  • Drain the liquid from the salted tomatoes, and mix the tomatoes with the remaining pico de gallo ingredients.
  • Taste, and add more salt if desired.
  • When you are ready to serve, reheat your 24 mini quiches according to your package instructions—this generally takes about 12 minutes or so.
  • Arrange quiches on a serving platter, and top each one with a tiny spoonful of (drained—use a slotted spoon) pico de gallo, a small dot of crème fraiche, and a sprinkling of fresh chives.

Notes

You can prepare the components ahead of time and warm up the quiches right before assembling.