Mohamed Shili This delicious Bobby Flay recipe combines the savory charm of ham quiche croutons with the freshness of baby greens, making it a quick and nutritious meal. Perfect for brunch or a light dinner, it’s easy to prepare and flexible with everyday ingredients. The maple cider vinaigrette adds a tangy-sweet twist you’ll love!
Ingredients Needed:
Ham Quiche Croutons:
- Nonstick spray, for the muffin tins
- 5 large eggs
- 1/2 cup skim milk
- 2 teaspoons fresh thyme, chopped
- 2 large green onions, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 ounces goat cheese, cut into small pieces
- 12 slices thinly sliced Black Forest ham, halved
Baby Greens Salad:
- 1/4 cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 6 ounces mixed baby kale and baby mustard greens
- 1 small bunch rainbow radishes, thinly sliced
- 1 pint grape tomatoes, halved
How To Make Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette?
- Prepare the Ham Quiche Croutons: Preheat your oven to 180°C. Spray two 12-cup mini-muffin tins with nonstick spray.
- Make the Egg Mixture: Whisk the eggs in a bowl until pale. Add the milk, thyme, green onions, salt, and pepper, and whisk until combined. Fold in the goat cheese.
- Assemble the Quiche Cups: Fit one piece of ham into each muffin tin cup to create a small cup shape. Pour the egg mixture into each ham cup until just full.
- Bake the Quiche Croutons: Place the muffin tins in the oven and bake for about 15 minutes, or until the eggs are set and the tops are lightly browned. Let the croutons cool for 10 minutes before removing them from the tins.
- Make the Maple-Cider Vinaigrette: In a bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Gradually whisk in the canola oil until the dressing is fully emulsified.
- Toss the Baby Greens Salad: Combine the mixed greens, radishes, and grape tomatoes in a large bowl. Drizzle some vinaigrette over the salad and toss to coat.
- Assemble the Salad: Divide the salad among 6-8 plates. Top each plate with 3-4 ham quiche croutons and drizzle with extra vinaigrette if desired.
Recipe Tips:
- Use Fresh Ingredients: Always use fresh greens, radishes, and tomatoes to ensure the salad is crisp and full of flavor.
- Don’t Overfill the Ham Cups: Avoid overfilling the ham cups with the egg mixture to prevent spilling while baking.
- Cool the Quiche Croutons: Let the croutons cool for at least 10 minutes before removing them from the muffin tins to keep their shape.
- Whisk the Dressing Slowly: Gradually add the oil while whisking the vinaigrette to ensure it emulsifies properly and doesn’t separate.
- Dress Just Before Serving: Toss the salad with the dressing right before serving to keep the greens fresh and crunchy.
How To Store Leftovers?
Cool the salad and croutons to room temperature. Store croutons in a container and greens in a sealed bag. Refrigerate for up to 2 days.
Nutrition Facts:
- Calories: 200 kcal
- Total Fat: 10.81 g
- Saturated Fat: 4.65 g
- Cholesterol: 112.89 mg
- Sodium: 739.98 mg
- Potassium: 387.77 mg
- Total Carbohydrate: 5.97 g
- Dietary Fiber: 1.14 g
- Sugars: 2.67 g
- Protein: 19.32 g
Try More Bobby Flay Recipes:
- Chinese Chicken Salad With Red Chile Peanut Dressing
- Coleslaw with Cumin-Lime Vinaigrette
- Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad
- Bobby Flay Caesar Salad
Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette
Description
This delicious Bobby Flay recipe combines the savory charm of ham quiche croutons with the freshness of baby greens, making it a quick and nutritious meal. Perfect for brunch or a light dinner, it’s easy to prepare and flexible with everyday ingredients. The maple cider vinaigrette adds a tangy-sweet twist you’ll love!
Ingredients
Ham Quiche Croutons:
Baby Greens Salad:
Instructions
- Prepare the Ham Quiche Croutons: Preheat your oven to 180°C. Spray two 12-cup mini-muffin tins with nonstick spray.
- Make the Egg Mixture: Whisk the eggs in a bowl until pale. Add the milk, thyme, green onions, salt, and pepper, and whisk until combined. Fold in the goat cheese.
- Assemble the Quiche Cups: Fit one piece of ham into each muffin tin cup to create a small cup shape. Pour the egg mixture into each ham cup until just full.
- Bake the Quiche Croutons: Place the muffin tins in the oven and bake for about 15 minutes, or until the eggs are set and the tops are lightly browned. Let the croutons cool for 10 minutes before removing them from the tins.
- Make the Maple-Cider Vinaigrette: In a bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Gradually whisk in the canola oil until the dressing is fully emulsified.
- Toss the Baby Greens Salad: Combine the mixed greens, radishes, and grape tomatoes in a large bowl. Drizzle some vinaigrette over the salad and toss to coat.
- Assemble the Salad: Divide the salad among 6-8 plates. Top each plate with 3-4 ham quiche croutons and drizzle with extra vinaigrette if desired.
Notes
- Use Fresh Ingredients: Always use fresh greens, radishes, and tomatoes to ensure the salad is crisp and full of flavor.
- Don’t Overfill the Ham Cups: Avoid overfilling the ham cups with the egg mixture to prevent spilling while baking.
- Cool the Quiche Croutons: Let the croutons cool for at least 10 minutes before removing them from the muffin tins to keep their shape.
- Whisk the Dressing Slowly: Gradually add the oil while whisking the vinaigrette to ensure it emulsifies properly and doesn’t separate.
- Dress Just Before Serving: Toss the salad with the dressing right before serving to keep the greens fresh and crunchy.
Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette