Tag Archives: tomatoes

Cheesy Cherry Tomato Quiche

cheesy-cherry-tomato-quiche-nancycI have always been a fan of quiche. It’s makes a great breakfast, especially on the weekends when there’s more time to linger at the table and enjoy it with coffee or tea. I like all kinds of quiche and a few years ago I made a tomato quiche–that was one type of quiche I hadn’t tried. It didn’t turn out that great, though–the filling was runny and it wasn’t cheesy enough. I didn’t try making another until now and this time I made one with cherry tomatoes. And more cheese!

I loved the way this tasted! The tomatoes are so good with that touch of dried basil added in, and the chopped yellow onion gives it a subtle savory flavor. It’s easy to make, too, because you can use a frozen pie crust–all you have to do is add the filling ingredients. There’s no meat in this recipe, but it’s brimming with tasty cherry tomatoes. So if you are a tomato-lover, this is the quiche for you!

A little note: when I cut the first piece of quiche, the crust stuck to the bottom of the foil pie plate, so the first piece was kind of messy. But all the other pieces came out fine. Just so you know! 🙂

CHEESY CHERRY TOMATO QUICHE by NancyC

Makes about 6 servings

  • 1 (9-inch) frozen deep dish pie crust (or you can use homemade pie crust)
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 1/2 cup finely chopped yellow onion
  • 2 cups sliced cherry tomatoes (cut in halves or thirds, depending on size)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons dried basil
  • 2 Tablespoons all-purpose unbleached flour
  • 2 large eggs
  • 1 cup Half & Half (light cream)

Thaw the frozen 9″ deep dish pie crust for 5 minutes, then place in oven on a cookie sheet and bake at 400˚F for 8 minutes; remove from oven–let cool for 5 minutes (If your pie crust puffs up a little in some places, just pat it back down). If you’re using homemade pie crust, bake for 6 to 7 minutes. Pricking the dough in the bottom of the pie plate should help the crust from puffing up).

Sprinkle 1/2 cup of the cheese on the bottom of the pie crust. Layer the chopped yellow onion evenly over the cheese, then add the chopped tomatoes over both. Sprinkle with salt, pepper, garlic powder, and basil. Then top with the remaining 1 1/2 cups of cheese.

In small bowl, mix flour, eggs, and Half & Half until well-blended. Pour over tomato filling.

Bake at 375˚F for 40 minutes or until toothpick inserted near center comes out clean (to prevent over-browning, cover quiche with foil the last 10 minutes of baking). Let quiche cool for 10 to 15 minutes before cutting.

If you live in a warmer climate and still happen to have garden cherry tomatoes, this is a great way to use them! We’ve had a pretty warm November so far, but it will be cooler the week of Thanksgiving–how has the weather been where you live?

Linked to Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.

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Tomato Cucumber Salad with Feta

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If you like tart and tangy, savory and salty flavors, then this is a salad you may want to try! I decided to make this when my friend Greg gave me some cucumbers from his garden. You can’t go wrong combining cucumbers with tomatoes, but when you add in some feta cheese and Kalamata olives, that really gives this salad a special zing! The “dressing” in this salad is very simple…just some lemon juice and olive oil. So there are lots of healthy ingredients in this. If you don’t have cherry tomatoes, you can chop up larger tomatoes into chunks and that should work fine. If you have a garden, it’s a great way to use all those cucumbers and tomatoes you’re growing this summer!

TOMATO CUCUMBER SALAD WITH FETA by NancyC

Makes about 5 servings

  • 1 pint (2 cups) grape or cherry tomatoes, halved lengthwise
  • 1 Tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup coarsely crumbled feta cheese (about 1/4 lb.)
  • 2 small to medium cucumbers, diced into 1/2″ chunks (about 2 cups diced)
  • 2 green onions, thinly sliced (slice both the white onion part and green stems)
  • 1 cup pitted and sliced or halved Kalamata olives
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive oil

In large bowl, toss the tomatoes with the thyme, salt, pepper, and feta cheese.

Add in the cucumber, green onions, and olives; toss with the tomato/feta cheese mixture, tossing everything together well (you can let this mixture sit at room temperature up to 1 hour before serving). Just before serving, add the lemon juice and olive oil and toss everything together well. Season with additional salt and pepper if desired.

I love using fresh veggies from the garden or farmer’s market in summer recipes! Are you growing any veggies this summer?

Linked to Inspire Me Monday/Create with Joy, Show and Share/Coastal Charm.

Veggie Chip Salad with Avocado

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TyrrellsPotato chips remind me of summertime–I guess it’s because they always seem to be at picnics and cookouts! I’m not a heavy potato chip eater, and maybe because of that, the last bag of chips I bought at the grocery store about a month ago seemed super salty and greasy to me. Then I heard about Tyrrell’s Hand Cooked English Chips–and agreed to try the seven flavors they have launched in the U.S., compliments of Tyrrell’s.  I had read that Tyrrell’s Chips are handcooked in small batches on the company’s farm in the English countryside and made from just two kinds of potatoes local to the farm–the Lady Claire and Lady Rosetta.

These chips are made with all natural ingredients, too. So I thought they would have to taste better than the last bag I bought from the grocery store! I was right–these chips have a great potato taste and are available in unique flavors like Lightly Sea Salted, Mature Cheddar and Chives, Sea Salt and Black Cracked Pepper, Sweet Chili & Red Pepper, VegChipsSea Salt and Cider Vinegar, Worcestershire and Sun Dried Tomato, and Veg Chips (Beetroot, Parsnip, & Carrot Chips with a pinch of sea salt). I had the chance to sample every flavor and I liked them all! I guess my very favorites were the zingy Sea Salt and Cider Vinegar, the slightly spicy Worcestershire and Sun Dried Tomato, and the savory Veg Chips–those were awesome!

I loved these chips so much I decided to make a recipe with one of the flavors. I had seen some salads that were served over corn chips, so I thought I’d try a salad that was served over Tyrrell’s Veg Chips. The savory flavors of the salad and the crunchiness of the chips make a great combination!

VEGGIE CHIP SALAD WITH AVOCADO by NancyC

Makes 4 to 6 servings

  • 1 (5.3 ounce) bag Tyrrells™Veg Chips
  • 6 cups well-packed pre-washed lettuce mix
  • 2 tomatoes, diced
  • 1 (15-ounce) can yellow sweet corn, drained
  • 1 (15-ounce) can pitted black olives, drained
  • 1/2 medium size red onion, diced
  • 1 medium size red bell pepper, seeded and diced
  • 2 ripe avocados, peeled, seeded, and diced
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1/2 cup light Italian salad dressing (or more or less, to taste)
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Just serve the salad over the chips!

Divide the Veg Chips among 4 to 6 plates and spread chips in a layer over each plate; set plates aside.

In medium to large bowl, toss the lettuce, tomatoes, corn, olives, red onion, avocados, red bell pepper, and shredded Cheddar cheese. Add the Italian dressing and toss until everything is coated. Serve salad over Veg Chips.

Tyrrell’s Chips are available at Shop Rite, Fairways, Food Emporium, Whole Foods, Piggly Wiggly, Fresh Market, and Vitamins Plus, and you can also purchase them online at www.tyrrellschips.com. They also have a handy store locator on their site.

Sea Salt flavored potato chips have been a favorite of mine for quite a while, but now that I’ve tried the Veg Chips, that may change! 🙂 What’s your favorite potato chip flavor?

 

10 Recipes for Cinco De Mayo

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I can’t believe May is here already! I’m so ready for the warm, sunny weather this month brings. And since Cinco De Mayo is almost here, I’ve been seeing lots of fiesta-ish recipes all over the place! I thought I’d do a little round-up of my own for you, so if you’re in a fiesta mood, any of these would be great!

From top to bottom and right to left (just click on the names to get to each recipe):

Fiesta Chili MacEasy Cheesy Salsa PotatoesCreamy Salsa Yogurt Dip5-Layer Mexican DipMango-Jalapeno SalsaBurrito in a CupSalsa Roll-UpsSouthwestern Black Bean SoupSavory Strawberry Salsa, and Blueberry Salsa.

Hope you enjoy trying some of these out! What’s your favorite Cinco De Mayo dish?

I’m linking this to Fiesta FridayNifty Thrifty Sunday, and Inspire Me Monday.

A Taste of Provence-Tomatoes Provençal

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DownloadedFileHave you ever been to Provence? I have never been to France but if I have the chance to go, Provence will be one of the areas I want to visit! This region of southern France stretches from the Mediterranean to the hills of Haute Provence, and from the Rhone River valley to the Italian Alps. It was the site of the first Roman colony beyond Italy and today it’s known for fragrant lavender fields, beautiful beaches like Cannes, Saint-Tropez, and Nice, quaint small villages, and fine wines and food. The cuisine of this area includes lots of fresh fruits and vegetables, seafood, extra virgin olive oil, and nuts–basically the core of the healthy Mediterranean diet.

I learned these things and more about Provence as I was looking through my review copy of Provence Food and Wine: The Art of Living, by François Millo and Viktorija Todorovska. This softcover book introduces you to the geography, history, traditions, wines, and recipes of the region. Here are some images of Provence you’ll find in the book:

Provence

Above images used with permission © François Milo.

Isn’t it beautiful? You’ll find more full color photography of picturesque Provence as well as many of the 47 recipes in the book, which are traditional favorites of the region…like Niçoise Salad, Fougasse with Tomatoes, Olives, and Peppers, Artichokes Barigoule, Tapenade, Swiss Chard Tart, Mediterranean Cod with Caramelized Onions, and Lemon Tart. The recipes are organized by the different areas of Provence that they’re popular in–Aix-en-Provence and Haute Provence, Marseille, La Cote Varoise, and Nice and the Riviera.

I decided to try the recipe for Tomatoes Provençal, because I love tomatoes and this is a simple yet delicious way to fix them–fresh tomatoes topped with a mix of breadcrumbs, chopped fresh parsley, and minced garlic. This makes a great side dish and would even work nicely for a spring or summer brunch. The book recommends serving “as a light meal with other Provençal delicacies and some crusty bread, or with meat.” For best results, use fresh, sweet, ripe tomatoes!

 TOMATOES PROVENÇAL from Provence Food and Wine: The Art of Living

Makes 4 servings

This traditional Provençial dish relies on the quality of the tomatoes used; they must be fresh and ripe. It’s best to prepare this dish in the summer, when tomatoes are at the peak of ripeness, sweet, and full of flavor….

  • 4 small to medium ripe tomatoes, halved and stems removed
  • 1 teaspoon granulated sugar
  • 2 Tablespoons extra virgin olive oil
  • 1/2 cup (64 g) chopped fresh parsley (I used Italian flat leaf parsley)
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh breadcrumbs (I used the very fine breadcrumbs you purchase, but I think fresh breadcrumbs would be even better!)
  • 1/2 teaspoon sea salt, plus more to taste
  • freshly ground black pepper to taste
  • Optional: I added some additional chopped parsley for garnish

Lightly dust the cut sides of the tomatoes with the sugar.

In a large sauté pan, warm the oil over medium heat. Add the tomatoes, cut sides down, and cook for 5 to 6 minutes, until they caramelize.

In a small mixing bowl, combine the parsley and garlic.

Flip the tomatoes and distribute the parsley and garlic mixture evenly onto them, pressing down so the mixture adheres to the tomato. Sprinkle with the 1/2 teaspoon of salt and the black pepper. Distribute the breadcrumbs evenly among the tomatoes.

Reduce the heat to low, cover, and cook for 5 to 6 minutes, until the tomatoes are soft and fully cooked through. Remove from the heat. Adjust the seasoning to taste.

Transfer the tomatoes to a serving dish and serve warm. Note: I drizzled the remaining olive oil from the sauté pan over the tomatoes and garnished them with additional chopped parsley.

I thought the blend of parsley, garlic, olive oil, and touch of sea salt made a great flavor combination as a topping for the tomatoes.

Have you made or tasted this dish before? And are you ready to take a trip to Provence now? 🙂