Radish (Leaves) & Avocado Quiche

Instead of the typical spinach and cheese, radish leaves and avocado are used for the filling. The radish leaves have a slightly peppery flavor similar to arugula's, are really incredible! I love eating the leaves and actually learnt it from Callipygia at FoodChair. Radishes are rich in absorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. Radishes are also suggested as an alternate treatment for cancer, so these quiches I think are suitable to enter CCC.

Recipe of Radish Leaves and Avocado Quiches

yield 15 mini quiches (5 cm in diameters)

• 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

How to:

• Pre-heat oven to 350F
• 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.
• 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.
• Garnish with juniper berries, serve warm

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