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.

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

 
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.

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

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

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.

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 some fresh chives and stir them in.

 
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.

Sprinkle the grated cheese on top of the veggies.

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.

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

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