Half Time, Snack Time Part II – Roasted Tomato Tapenade and Broccoli and Cheddar Quiche
Let’s get the party started and kick off the biggest football game with some killer recipes. Remember these? Now I’m back with these: Roasted Tomato Tapenade and Broccoli and Cheddar Quiche
The Home Bowl on game day is one of my favorite gatherings, because let’s face it—it’s all about the food, the commercials and the game. In that order. Talk to Matt and he might tell you otherwise, but since I do most of the cooking for it—food first and everything else follows.
For the tomato tapenade I gave the classic dish an update with a Coca-Cola Reduction sauce. I know, crazy! To start make the reduction sauce then nix the balsamic vinegar roasting for this Coca-Cola reduction. Of course serve it how you want, but I love it with some TRISCUIT Crackers and whipped feta or goat cheese.
Next up, let’s talk main dish, more specifically this Broccoli and Cheddar Cheese Quiche. This comfort dish always disappears quickly. This year, I’m tweaking my crust with a few add-ins like crushed TRISCUIT Crackers and parmesan cheese. I know it doesn’t seem like much, but the combination of these two ingredients takes the crust from good to great.
For recipes and inspiration, don’t forget to check out the Sticky Cola Wings and Chicken Waffles recipes here. Once you are done bookmarking those, head over to www.homebowl.com where you can find more game day recipes, tips, inspirations and you can even create a custom “Home Bowl” Evite.
**This is a sponsored post in collaboration with Coca Cola and Nabisco. All opinions are my own.
Roasted Tomato Tapenade and Broccoli and Cheddar Quiche
Makes 1 1/2 cup
- 2 litres Coca-Cola
- 1 lb. Roma tomatoes, diced to 1 inch cubes
- 1 tablespoon plus 2/3 cups extra virgin olive oil
- 2 tablespoon Coca-Cola reduction sauce
- 1 ½ teaspoon kosher salt
- ½ fresh cracked black pepper
- 2/3 cup olive oil
- 1/4 cup drained capers
- 3/4 teaspoon dried oregano
Coca-Cola reduction: Place Coca-Cola in a medium size saucepan and bring to a boil over medium high heat. Once boiling, reduce the heat to a simmer and cook until Coca-Cola is reduce until one-quarter of liquid remains, about 30 minutes. Remove from heat and set aside to cool to room temperature. (Store any left over sauce in refrigerator for up to 2 weeks and pour over ice cream or any other desserts in place of caramel or chocolate sauce.)
Heat oven to 450 degrees F.
Combine tomatoes, 1 tablespoon olive oil, Coca-Cola reductions sauce, salt and pepper in a large bowl until well combined. Pour mixture out onto a baking pan and roast until tomatoes start to shrink and juices are bubbling, about 25 minutes.. Remove pan from oven and set aside to cool
Transfer tomatoes, olives, remaining oil, capers and oregano to a food process or or blender; process to a coarse puree. Transfer to bowl. (Tapenade can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature prior to serving).
Broccoli and Cheddar Quiche
- 1 3/4 cups all purpose flour
- ¼ cup TRISCUIT Crackers, finely crushed
- 2 tablespoon finely grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked pepper
- 2/3 cups unsalted butter
- ¼ cup iced water
- 4 large eggs and one large egg yolk
- 1 cup heavy cream
- ¾ cup milk
- 1 tablespoon thyme
- 1 ½ teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1/2 lb. broccoli florets (stems removed), cooked
- ½ cup cheddar cheese
- 1/3 cup cheese Monterey Jack
To make crust: In a large bowl, combine first five ingredients; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork until flour is moistened.
Roll dough into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for at least an hour.
Roll our ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough into a 9-inch tart pan with a removable bottom; unfold dough. Press dough onto bottom and sides. Fold overhang in and press to extend dough ½ inch above sides of pan (crust will shrink some, so don’t skip this step). Line pan with parchment paper and fill with pie weights or dried beans. Bake at 375 degrees F until crust starts to set, about 30 minutes. Remove parchment foil and bake for another 20-25 minutes until crust is pale golden. Remove from oven and transfer to wire rack to cool while preparing filling
To make filling: Place first 6 ingredients in a blender and process on high until frothy, about 1 minute. Pour custard into a large bowl and add in remaining ingredients. Fold and stir to combine. Pour mixture into crust. Bake quiche at 375 degrees F until top is browned and custard jiggles at the center when side of pan is tapped. Let cool in pan until warm.