Tag Archives: roasted tomatoes

Bad Behavior: Slow Roasted Tomato Quiche with Leeks and Gruyère

Like so many before me, I’m afraid to say, I have some unflattering qualities. I’m prone to interrupting and am wildly competitive. My hair makes me look like a Fraggle when I wake up and I have been told on more than one occasion that I am nearly unbearably cheerful in the morning. I think To-Do lists are fun, and find a timer a helpful addition to more situations than is healthy. And I am a hideous control freak. It’s bad. I’m working on it. Well, sort of…part of me has just given in to this reality that I have a strong, undulating need to control most situations. Like I said…it’s bad.

Cherry tomatoes ready to be roasted

Such little jewels…cherry tomatoes waiting to be roasted.

As proof of this dreadful quality I input all my receipts into a monthly Excel spreadsheet. Are you shuddering yet? You should be. And yes I know about Mint but am too much of a control freak to trust it. This past weekend as I was closing out August I gasped in horror at my Groceries line item. As you would probably expect I tend to spend more on food than some people do, but August was out of control. Let’s just say if you can feed a starving child in Africa for $1 a day I could have fed a few children for a few years. And this doesn’t even address my “Eating Out” or “Fun” line items. It was time for drastic measures.

And so, with the determined resolution you could only expect from someone like myself, I put a moratorium on all food purchases. Admittedly, I have a very stocked kitchen to begin with (add “obsessive and irrational fear of second potato famine” to the list of faults), but I’m actually now having fun seeing how many gourmet meals I can create with just what’s in my kitchen at the moment.

This quiche was one of my first attempts to take a classic and fake it a bit with ingredient swaps. Craving a rich quiche, but not having any milk or cream I decided to use some yogurt, of which I have loads. The result was nearly as good as if I’d made it with the traditional heavy cream or half and half, and as an added bonus was healthier to boot.

What are your favorite “Use Up Everything In the Refrigerator” recipes?

Roasted Tomato Quiche with Leeks and Gruyère

Slow Roasted Tomato Quiche with Leeks and Gruyere

Slow Roasted Tomato Quiche with Leeks and Gruyere

  • 1 pate brisee crust
  • 1 cup cherry tomatoes, halved (learn about how to support Slave Free tomatoes here)
  • 2 cloves garlic, thinly sliced
  • 1 TB + drizzle Extra Virgin Olive Oil
  • Grind of Salt and Pepper
  • 1 leek, white and light green parts finely chopped
  • 1 cup Gruyère, grated (or whatever cheese you like…chevre or cheddar would also be lovely)
  • 4 eggs beaten
  • 3/4 plain nonfat greek yogurt
  1. Preheat oven to 365.
  2. Toss the tomatoes, garlic, drizzle of olive oil, and grind of salt and pepper in a cast iron pan, and roast until liquid is melted and flavor is concentrated. About 30 minutes. Set aside.
  3. Meanwhile, saute the leek in remaining 1 TB olive oil, until softened, about 6 minutes. Set aside.
  4. Combine the eggs and yogurt, and vigorously beat to combine, there should be no lumps from the yogurt
  5. On a lightly floured surface, roll out the pate brisee until a slightly larger circle than the pie plate. Fold in half for easy transfer, and move over to the pie plate. Unfold, trim the edges so even, fold crust under itself, and flute the edges.
  6. Add the leeks, cheese, and tomatoes to the pate brisee. Cover with the egg/yogurt mixture and bake 20 – 25 minutes on the middle rack, until golden brown, egg set, and cheese slightly bubbling.
  7. Can be served warm or room temperature.

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Filed under Breakfasts, Uncategorized, Vegetarian

The Classics: Knife and Fork Chicken Parmesan Sandwich

I almost never make the same thing twice. Perhaps it is because the ever-growing pile of cookbooks and magazines in my kitchen creates a minor level of anxiety that “I don’t have time to make that again!!! Do you have any idea how many recipes there are in the world??”

And yet, as I look at the search terms that consistently drive people to Shut Up & Cook, it’s the same few items over and over again.

There are also the slightly ridiculous search terms. A few favorites include:

  • “shut up and cook chili”
  • “how to pronounce seared”
  • “big butt cupcakes” (isn’t that awesome?)

So yesterday when I was starving and thinking about what to make, what I really wanted was a good ‘ol fashioned Chicken Parmesan Sandwich. And without fail, the little voice in my head went off, “You can’t make that!! You just got a new Food & Wine. Do you have any idea how EASY and BORING that is?!?!”

Fortunately for me, sheer hunger took over as did our impending trip to Ikea and I threw my culinary snobbery to the wind, grabbed the bag of prepared Chicken Tenders from our freezer (yes, gasp, I know) and made a massively delicious sandwich.

To be fair, I dressed it up with slow roasted tomatoes and cilantro pesto, but it was still damn easy and damn good.

Sometimes we need to remember it’s okay to stick with the classics, and not always reinvent the wheel…remind me of that when I forget, would you please?

Knife and Fork Chicken Parmesan Sandwich

Knife and Fork Chicken Parmesan Sandwich

As the name implies, this is definitely a knife and fork sandwich. Delicious with a glass of red wine such as a Syrah.

Serves 2.

  • 4- 6 Breaded Chicken Tenders, pending on size. Costco has some good options here
  • 2 Ciabatta rolls, cut in half
  • Cilantro Pesto – Recipe coming soon or store-bought would be fine
  • Slow Roasted Tomatoes – Recipe coming soon or store-bought would be fine
  • 2 Slices Mozzarella
  • Handful of Arugula
  1. Preheat oven to 450. On a cookie sheet lined with foil place tenders and cook for 20 minutes until beginning to brown. Turn half-way through.
  2. Meanwhile, spread approximately 2 TB pesto on the top half of each ciabatta. Top with a slice of mozzarella. Spread approximately 1/4 cup slow roasted tomatoes on the bottom half of each ciabatta.

    Slow Roasting Tomatoes

  3. Pull the cookie sheet from the oven, and leaving the chicken tenders on there, add the bread next to the tenders, with the pesto/cheese and tomatoes facing up.
  4. Add back to the oven and cook until bread is toasted and cheese is bubbling. About 10 minutes.
  5. To assemble sandwiches take the bottoms, add the chicken tenders, add a handful of arugula, and top with the upper halves.
  6. Enjoy with a knife and fork!

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Filed under Comfort Foods