" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Real Men Do Eat Quiche

Although its been around forever..quiche had its heyday years ago back in the 80's and 90's. It was popping up in cookbooks and restaurant menus everywhere.

I must admit I have forgotten about it until last weekend when I was looking for something different to make for brunch, instead of my usual frittata.
I created this hearty layered version using leftover potatoes from the night before.
It took no time to assemble.
I know I should have made my own crust but I had a ton of yard work to get too so I cheated and used a store bought I had in the freezer.
This could be served for supper as well with a salad.
My husband loved it and asked for it to be served more often.
So there you go...contrary to that popular 80's book, real men do eat quiche!

Layered Ham and Potato Quiche
  • pie crust
  • cold sliced potatoes
  • sliced cooked ham
  • shredded sharp cheddar cheese
  • sliced green onions
  • 5 beaten eggs for each quiche with cream and parsley mixed in. 
Preheat oven to 425F
Layer ingredients in pie crust in order given.
Bake for 15 minutes at 425F
Reduce oven to 350F and cook until golden and eggs are set (about 20 to 30 minutes)


Buried Treasure

While rooting around in my deep freezer the other day I found a bag of small packages of roasted tomatoes  from last fall. I was very pleased as I thought they got all used up.  I thawed a bunch and created this Mediterranean inspired dish.
If you don't have any on hand you can roast any type of small tomato in the oven quicker than I did previously...just turn the oven up to 375F and roast for about 30 minutes.
They will be a little more moist but that is fine for this recipe.

I chose quinoa for my starch here however, couscous, rice or a short pasta would work well here too.
It  really does pay off to tuck things away in the freezer to enjoy when certain vegetables or fruit are out of season.

Roasted Tomato Chicken over Quinoa

  •  ~olive oil
  • 4 boneless chicken breasts
  • 2 cups of roasted tomatoes
  • 1 tsp Italian seasoning
  • 4 green onions sliced
  • 1/4 cup red wine vinegar
  • 1/2 cup sliced black olives
  • 1 1/2 cups chicken broth
In a large deep skillet heat a bit of olive oil and brown the chicken.
Remove to plate and set aside.
Over medium high heat deglaze the pan with the red wine vinegar.
Add remaining ingredients except quinoa and combine.
Arrange the chicken breasts on top of the mixture in the pan.
Bring to a low boil then reduce to a medium low.
Cover and cook until chicken is cooked through and sauce is thickened a bit.
Meanwhile cook quinoa or starch of choice according to package directions.

Serve chicken over quinoa.

Wine Suggestion: Chianti