Mortadella Mini-Quiche Baby Romaine Salad No.75

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Mortadella Mini Quiche Baby Romaine Salad No.75


In my quest to create a colorful light and healthy brunch salad, I created this dish combining quiche and salad! The result is exotic and interesting with layers of textures and flavors. The salad and quiche could be served separately, but together they create magical visual ecstasy and symphony of flavor. My Blend No.75 brings it all together.

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

Serves 8



  1. 4         Egg Whites
  2. 1         Egg, Whole
  3. 2T      HomeiraStyle Savor No.75, Already mixed with olive oil, (see Original Signature Recipe)
  4. ¼C     Non-Fat Milk
  5. 1T      Heavy Cream
  6. 1t       Thyme, Fresh Chopped
  7. D        Sea Salt and Pepper, Freshly Ground
  8. 3T      Black Forest Ham, Finely Diced
  9. 3T      Goat Cheese, Creamy
  10. 3T      Almonds, Toasted           
  11. 8         Mortadella, Low Garlic, about 5” Round


  1. ¼C       HomeiraStyle Savor No.75, Already mixed with olive oil, (see Original Signature Recipe)
  2. ½C       Vinaigrette Dressing of your choice
  3. 1T        Lemon Zest
  4. 2T        Lemon Juice, Freshly Squeezed


  1.  4         Mini Romaine, Halved
  2.  4         Persian Cucumber, Julienned
  3.  ½C      Fennel, Julienned
  4.  ¼C      Mint, Julienned
  5.  2C       Heirloom Cherry Tomatoes, Halved
  6.  ½C      Fresh Corn, Grilled                                    
  7.  2C       Arugula 


    • Muffin Baking Tray for Small Muffins



      1. Preheat oven to 375˚F
      2. Oil muffin pan tin, set aside
      3. In a mixing bowl, whisk eggs, Blend No.75, milk, cream, thyme, salt and pepper   
      4. Add ham, cheese and almonds and mix
      5. Fit each mortadella piece in each muffin cup, creating a flower
      6. Fill each mortadella with the egg mixture
      7. Bake for 13 minutes or until egg mixture is set and mortadella tops are browned 


      1. In a mixing bowl, add Blend No.75 mixture, Vinaigrette, lemon zest and juice
      2. Mix well with a fork or wire mixer, set aside for the flavors to infuse
      3. In a mixing bowl, add cucumber fennel, mint, tomato, and corn
      4. Add some of the dressing and toss to mix
      5. Drizzle arugula with very little dressing, toss to mix
      6. Arrange romaine halves on a serving platter and add the salad mixture on top of them
      7. Place quiches in the middle of the platter
      8. Top salad with arugula and serve 

      BLEND No.75

      Premium Herb & Spice Blend


      The bright flavors from the herb garden are some of the most intoxicating in my spice pantry, and blended together they offer up a heady bouquet that is ultimately versatile.


      Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

      Every Bag • Measured and Filled by Hand

      Add To Cart