Thaw prepared pastry dough and fit into mini springform pans, cut away extra dough and crimp the edges. I left the dough a bit rustic and they turned out just fine. Set aside.

Add a tablespoon of EVOO to a medium-size skillet, when the oil is hot add the Spanish onions, Ancho peppers, and chopped Swiss Chard, add a pinch of sea salt and freshly cracked black peppercorns. Sauté mixture for 3 minutes, remove from vegetables with a slotted spoon into a bowl and set aside.

Wipe the skillet clean and add a tablespoon of EVOO, when the oil is hot add the ground chorizo. Break apart with a wooden spoon and brown. Transfer chorizo using a slotted spoon onto a plate lined with paper towel, and discard the excess grease. Set aside.

In a medium mixing bowl add eggs and thoroughly whisked, add heavy cream, grated cheese, 1/4 teaspoon of McCormick Chipotle Sea Salt, and freshly cracked black peppercorns and mix well.

Gently toss the chorizo with the Spanish, Ancho pepper, and Swiss chard mixture. Divide the mixture into the prepared mini springform pans.

Divide the egg, heavy cream, and grated Gruyère cheese mixture into the mini springform pans, leaving a half-inch space from the rim.

Spoon in one large heaping tablespoon of whipped potatoes into the center of the quiche mixture.

Place the springform pan(s) onto a cookie sheet and position the sheet on the center rack of a 350 degree preheated oven.

Cook for 40 minutes or until the quiche is just set. Remove quiche from the oven and allow them to set for 15 minutes.

Top each with a dollop of Cilantro + Chive Mayo and serve.