Mini Quiche with Mixed Greens and Roasted Cherry Tomatoes

Our Mini Quiche make the perfect pairing to a delightful salad of mixed greens and roasted cherry tomato halves tossed with a delicious Sherry Shallot vinaigrette.

Ingredients

• 16 Mini Quiche
• 4 cups (1L) halved cherry tomatoes
• 2 tbsp (30ml) olive oil
• 1 clove garlic, minced
• 1 tsp (5ml) chopped fresh rosemary
• 1/4 tsp (1ml) each salt and freshly cracked pepper
• 8 cups (2L) mixed greens
• 2 tbsp (30ml) toasted pumpkin seeds

Sherry Shallot Vinaigrette:

• 1 shallot, finely chopped
• 4 tsp (20ml) sherry vinegar
• 1/4 tsp (1ml) each salt and freshly cracked pepper
• 1 tsp (5ml) Dijon mustard
• 1/4 cup (60ml) extra-virgin olive oil
• 1 tbsp (15ml) finely chopped fresh chives

Preparation Instructions

1. Sherry Shallot Vinaigrette: Combine shallot, vinegar, salt and pepper; let stand for 10 minutes. Whisk in mustard, then slowly whisk in olive oil. Stir in chives.
2. Toss together cherry tomatoes, olive oil, garlic, rosemary, salt and pepper. Spread cut sides up on parchment paper­–lined or greased baking sheet. Bake in 350°F (180°C) oven for 35 to 45 minutes until softened and caramelized. Meanwhile, cook Mini Quiche according to package directions.
3. Toss greens with Sherry Shallot Vinaigrette; divide among 4 plates. Top with roasted tomatoes and Mini Quiche. Sprinkle with pumpkin seeds.