Mini Quiche with Romaine Lettuce Salad
Portable, savory, and irresistibly satisfying, these Mini Quiches with Romaine Lettuce Salad bring a perfect balance of comfort and freshness to your table. Featuring a creamy egg filling studded with shredded cheddar, diced ham, and vibrant spinach, nestled in pre-made mini pie crusts, these quiches bake to golden perfection in just 25 minutes. Paired with a crisp romaine lettuce salad tossed with cherry tomatoes, cucumber, and a zesty Dijon vinaigrette, this meal is ideal for brunch gatherings, light lunches, or an elegant appetizer spread. With minimal prep and bold flavors, this recipe combines ease and gourmet appeal, making it a go-to for fans of individual servings and wholesome pairings.
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Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Diced ham
- 0.5 cup Chopped spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 pre-made Mini pie crusts
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 2 tablespoons Olive oil
- 1 tablespoon White wine vinegar
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
Preheat the oven to 375°F (190°C).
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Mix in the shredded cheddar cheese, diced ham, and chopped spinach.
Place the pre-made mini pie crusts on a baking sheet and evenly distribute the egg mixture into each crust, filling them about 3/4 full.
Bake the mini quiches in the preheated oven for 20-25 minutes or until the filling is set and slightly golden on top.
While the quiches are baking, prepare the salad by chopping the romaine lettuce, halving the cherry tomatoes, and slicing the cucumber.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and black pepper to create the salad dressing.
Toss the romaine lettuce, cherry tomatoes, and cucumber together in a large bowl. Drizzle the dressing over the salad and mix gently to coat.
Remove the mini quiches from the oven and let them cool for 5 minutes.
Serve the mini quiches warm alongside the romaine lettuce salad for a balanced and delicious meal.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 351 mg | 27% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
