Baby Greens Salad with Ham Quiche Croutons and Maple-Cider Vinaigrette

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  • Level: Easy
  • Total: 55 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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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


Special equipment:
Two 12-cup mini-muffin tins
  1. For the ham quiche croutons: Preheat the oven to 350 degrees F.
  2. Spray two 12-cup mini-muffin tins liberally with nonstick spray. Whisk the eggs in a bowl until pale, add the milk, thyme, green onion, salt and pepper and whisk until combined. Fold in the goat cheese.
  3. Fit 1 piece of ham in each muffin tin to make a little cup. (It will come up over the top and doesn¿t need to be flush against the bottom.) Fill each ham cup with some egg mixture. (Don¿t worry if it spills around the ham and into the bottom of the tin.) Bake until the eggs are just set and the tops begin to brown, about 15 minutes. Let cool for about 10 minutes.
  4. For the baby greens salad: Whisk together the vinegar, maple syrup, mustard and some salt and pepper in a bowl. Slowly whisk in the oil until emulsified.
  5. Combine the greens, radishes and tomatoes in a bowl. Add some of the vinaigrette and toss to coat. Divide among 6 to 8 plates. Top each salad with 3 to 4 quiche croutons, drizzle with a bit more dressing and serve.