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

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    27 Comments »

    1. 1

      OH MY GOODNESS! Looks like yet another winner! I must just be missing it, but how much grated cheese, and what kind did you uses/suggest? Might just have tomake this tonight for the cauliflower hater in my house..oh wait..that’s me! Must be pretty good if I’m wanting to make it for me!!

      Dannii on Mar 29, 2011 @ 4:31 pm Reply
    2. 2

      @DanniI:

      Shoot, forgot to list the cheese :)

      I used about 1/2 a cup, but really, use as much or as little as you like!

      Kay on Mar 29, 2011 @ 4:33 pm Reply
    3. 3

      This looks so yummy! I don’t think my meat-lovin’ husband would go for this as a main dish, but I’m totally making it as a side dish. Can’t wait!

      Karly on Mar 29, 2011 @ 5:23 pm Reply
    4. 4

      Or wait…I wonder if he’d go for it if I threw in some bacon? That might just make it main dish worthy in his book. Hmm…

      Karly on Mar 29, 2011 @ 5:24 pm Reply
    5. 5

      Would you recommend a hard cheese like Parmesean or a nice soft melty cheese?

      Cho on Mar 29, 2011 @ 5:25 pm Reply
    6. 6

      @ Cho:

      definitely a melting cheese. Unless you would sprinkle the cheese on the top layer, then Parmesan might be a good match as well.

      Kay on Mar 29, 2011 @ 5:40 pm Reply
    7. 7

      @ Karly:

      Bacon rights all the wrongs in the world. Well, almost.

      Kay on Mar 29, 2011 @ 5:41 pm Reply
    8. 8

      Sounds really good.  I suppose you could swap out non-fat Greek yogurt of the sour cream and use 2% fat cheese to help the calorie count if concerned about that. 

      I really admire your photography!

      Susie Bee on Mar 29, 2011 @ 6:45 pm Reply
    9. 9

      So you poured 2/3 over the first layer of veggies, did you pour the rest of the sour cream mixture on top? I missed what you did with the last 3rd of the mixture and this looks amazing, I think I’ll be making it this weekend.

      Laura on Mar 29, 2011 @ 11:12 pm Reply
    10. 10

      This looks yummy

      madeline St onge on Mar 30, 2011 @ 12:53 am Reply
    11. 11

      I made this tonight as I had all the ingredients on hand. It was delicious. I had thought I would have leftovers to take to work tomorrow but my fussy family all had seconds!

      Michelle on Mar 30, 2011 @ 1:52 am Reply
    12. 12

      Yum! This looks like fantastic comfort food. I guess it’s kind of like a frittata. I wouldn’t call this heart attack food. As long as you are getting loads of vegies in you, it surely can’t be bad. Load up the sour cream I say!

      Genie on Mar 30, 2011 @ 3:11 am Reply
    13. 13

      @ Laura:

      Yes, you pour it on top. It’s in the 3d photo from the bottom!

      Kay on Mar 30, 2011 @ 6:47 am Reply
    14. 14

      This looks so fantastic, I can’t wait to try it.  I think I’ll add some zucchini to it too!  Yum!

      Ginger on Mar 30, 2011 @ 3:47 pm Reply
    15. 15

      If you eat this with 4 persons, it’s only 375 calories. That’s not much at all…And with 3, it’s still only 500.

      Denise on Mar 31, 2011 @ 2:47 pm Reply
    16. 16

      This looks so yummy! I can’t wait to try it. I shared this recipe on my Must Try Tuesday blog post.

      http://therickettchronicles.blogspot.com/2011/03/must-try-tuesday-march-29-2011.html

      Thanks!

      Wende on Apr 1, 2011 @ 10:23 pm Reply
    17. 17

      Wow, this looks great!!!  I bet the leeks make this dish.  I can’t wait for fresh veggies to be out here, pretty soon :)  Thanks.

      Ellie on Apr 7, 2011 @ 1:16 pm Reply
    18. 18

      I made this and it was fantastic!  Thanks!!  I make your recipes a lot and have loved them all.  :)

      Liz on Apr 7, 2011 @ 6:59 pm Reply
    19. 19

      I never seem to get inspiration from cauliflower (don`t ask me why), but this is great! Kids loved it too, youngest one even wanted to have the leftovers the next day! I added a bit of nutmeg and chiliflakes (I`m sure you don`t mind) en used cream instead of sour cream because I can`t get that in my country. Worked perfect as well.
      And today I`m using the bouillon for a soup, mmm. Butter and carrot, red pepper, leeks, spinach in a pan until a bit soft, add bouillon and fresh mint and flat parseley. Mix egg and lemon juice, mix with  bit of  warm (not boiling!) soup, then mix with the rest of the soup.

      Deniz on Apr 11, 2011 @ 4:52 pm Reply
    20. 20

      This looks really delicious!  Thank you for sharing.  I’m not a vegetarian, but love to try and eat meatless meals a couple of nights a week.  I think even my carnivore husband would like this!

      Lauren @ hey, who cut the cheese? on Sep 4, 2011 @ 9:58 pm Reply
    21. 21

      Sounds delicious, I’d call it a mixed veg dauphinoise!

      Debs @ DKC on Sep 5, 2011 @ 12:26 pm Reply
    22. 22

      Just made this tonight and even amid several interruptions of the door and phone ringing with family stuff for Thanksgiving, I was able to get all the steps done.

      What came out was well beyond what I expected!  This was so good we both said it could be served at a fine restaurant!   Light and so flavorful that I would bring this to a family function or any event!  Classy is what came to mind.  This was memorable and thanks for sharing this. EXCELLENT!

      Del on Nov 18, 2011 @ 3:37 am Reply
    23. 23

      this looks amazing! QUESTION… I’m planning on serving it for an early 6 am breakfast…. can I make it the night before and pop it in the oven??

      mollie on Jun 3, 2012 @ 11:57 pm Reply
    24. 24

      Just Wooooooow.. the smell, taste… everything.. it’s so delicious…. Thx! 
      Greetz from Germany 

      Sabine on Dec 11, 2012 @ 5:10 pm Reply
    25. 25

      what type of cheese did you use?  thanks! :)

      heather on Apr 22, 2013 @ 8:59 pm Reply
      1. I mainly use Gouda cheese or cheddar!

        Kay on Apr 22, 2013 @ 9:00 pm Reply

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