Mar 29, 2011

Vegetable Quiche Casserole

Vegetable Quiche Casserole

I realize this is a very confusing name for a dish. It’s not quite a quiche but it feels and tastes like it. It’s undefined, somewhere in between. I’ll let you decide on the name you want to give it.

It’s a little more caloric than I would normally eat, so we eat this on our freshly reinstated meatless Monday. Kinda like junk-food Friday only without meat.

The potatoes, vegetables, eggs and cheese actually make this a perfectly balanced vegetarian meal.

And the sour cream? Yup, heart attack waiting to happen. You’re just gonna have to forgive me for that. It sure tastes good.

 

Ingredients:

1 head cauliflower
2 medium leeks
1 garlic clove
1 pound potatoes
2 medium eggs
1 cup sour cream
2 veggie bouillon cubes
1/2 cup grated cheese (or more or less)
1 oz butter
fresh chives
pepper
salt

 

Directions:

Clean up the cauliflower and cut it into tiny florets.
Vegetable Quiche Casserole

Slice the leeks and give them a good wash as well. You could also add some carrot slices!
Vegetable Quiche Casserole

 
I accidentally tossed away my grated garlic photo. Simply can’t find it anymore, so please, just imagine it here.

Peel the potatoes and slice them into 1/4 inch slices. I let the machine do it for me.
Vegetable Quiche Casserole

How I love this slicer. Did you hear that, Kenwood? I LOVE my Magimix! (Sorry. I’m still angry about this!)
Vegetable Quiche Casserole

Bring a huge pot of water to a boil and add the bouillon cubes. These are more for flavor than saltiness.
Vegetable Quiche Casserole

So I’ve added a good pinch of salt as well. Once the cubes have been dissolved you take out about half a cup of the broth, put it aside to let it cool off.
Vegetable Quiche Casserole

As soon as it boils, add the cauliflower, potatoes slices and leeks and bring it back to a boil. Cook over medium to high heat for 5 minutes and drain them.
Vegetable Quiche Casserole

Mix the sour cream with 1/3 cup of the broth you took out, add the grated garlic and season it with a pinch of salt and pepper to taste and stir well.
Vegetable Quiche Casserole

Break two eggs in there and whisk them into the sour cream.
Vegetable Quiche Casserole

Chop some fresh chives and stir them in.
Vegetable Quiche Casserole
 
Start layering anyway you like. You can alternate layers of potatoes and vegetables.
 
I placed half the potato slices at the bottom, topped that with the vegetables and poured 2/3 of the sour cream mix all over dividing it evenly.
Vegetable Quiche Casserole

Sprinkle the grated cheese on top of the veggies.
Vegetable Quiche Casserole

Finish the casserole with the remaining potato slices, pour the rest of the sour cream on top and add tiny cubes of butter and a sprinkling dried parsley.
Vegetable Quiche Casserole

Pop the casserole in a preheated oven and bake for 40 to 45 minutes at 350F° (175C°) until the top potatoes are golden brown.
Vegetable Quiche Casserole

This is really good food. Even my son, who was simply meant to be a carnivore, enjoys this one. That’s saying a lot!
Vegetable Quiche Casserole

Vegetable Quiche Casserole
Ingredients
    1 head cauliflower
    2 medium leeks
    1 garlic clove
    1 pound potatoes
    2 medium eggs
    1 cup sour cream
    2 veggie bouillon cubes
    1/2 cup grated cheese (or more or less)
    1 oz butter
    fresh chives
    pepper
    salt
Directions
    Clean up the cauliflower and cut it into tiny florets. Slice the leeks and give them a good wash as well. Peel, wash and slice the potatoes in 1/4″ slices and grate the garlic.

    Bring a huge pot of water to a boil and add the bouillon cubes. Depending on the saltiness of the bouillon cubes add more salt to the water.

    As soon as the cubes have dissolved you take out 1/2 a cup of broth and put it aside to let it cool off. As soon as it boils, add the cauliflower, potatoes slices and leeks and bring it back to a boil. Cook over medium to high heat for 5 minutes and drain them.

    Mix the sour cream with 1/3 cup of the broth you took out, add the grated garlic and season it with a pinch of salt and pepper to taste and stir well.

    Break two eggs in there and whisk them into the sour cream. Chop the chives and add those as well. Start layering anyway you like. I always place half the potato slices at the bottom. Top that with the vegetables and pour 2/3 of the sour cream mix all over dividing it evenly.

    Sprinkle the grated cheese on top of the veggies and finish it with the remaining potato slices. Pour the remaining sour cream mix on top. Add tiny cubes of butter and a sprinkling of dried parsley.

    Pop the casserole in a preheated oven and bake for 40 to 45 minutes at 350F° (175C°) until the top potatoes are golden brown.
Meal type: main course, vegetarian
Servings: 4
Copyright: © kayotickitchen.com
Mar 11, 2010

Kaydorf Salad

As much as I like a good Waldorf Salad, it’s time for something new. Something fresh, something pretty.