Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
Today’s recipe is provided by Alison Strickland, a PR professional by day and avid home cook and baker by night and weekends. When she’s not reaching out to journalists and reporters, or posting and tweeting for her company, you can find her in the kitchen with her dog Verucca – aka Rookie – at her side. Check out her blog at Two of a Kind.
Cauliflower and kale quiche with potato crust
It’s not your traditional quiche. For one, it has a potato versus pastry crust. If you’re a hash browns fan, you’ll enjoy this twist. Second, the filling features more vegetables than eggs, making it a healthy alternative. Cut a slice and you’ll see what I mean; there’s just enough custard to keep the quiche together, so you can really taste the cauliflower, kale and goat cheese.
Serve this quiche for breakfast or brunch, or as an accompaniment to fish, chicken or meat. The crust is best the day it’s baked but leftovers are delicious reheated.
- 3 cups peeled and grated Yukon Gold potatoes
- 1 teaspoon sea salt
- 3 tablespoons all-purpose flour
- 1 large egg
- ¼ teaspoon freshly ground black pepper
- 1 small head cauliflower, stems removed and florets cut into bite-size pieces
- 2 tablespoons olive oil
- 4 cups packed torn kale leaves
- ½ cup Greek yogurt
- 3 large eggs
- 1 garlic clove, minced
- 1 teaspoon stoneground Dijon mustard
- ¼ teaspoon dried thyme
- 1 teaspoon sea salt
- 2½ ounces goat cheese
Prepare the crust:
- Preheat oven to 375 degrees. Grease a 9″ springform pan.
- Place grated potatoes in a colander set over a bowl; sprinkle with salt and let sit for 10 minutes.
- Squeeze potatoes to remove excess moisture and transfer to a medium bowl. Add the flour, egg and black pepper and stir to combine.
- Press the mixture into the bottom and up the sides of the prepared pan. Set aside.
Prepare the filling and assemble the quiche:
- Place cauliflower on a baking sheet. Drizzle with olive oil and toss to coat. Bake cauliflower and prepared crust for 25-30 minutes or until crust is golden, stirring cauliflower halfway through.
- Bring a large pot of water to a boil. Add kale and cook, uncovered, for 3 minutes; then drain immediately.
- In a large bowl, combine the Greek yogurt, eggs, garlic, Dijon mustard, thyme and salt. Whisk together until thoroughly combined.
- Add the roasted cauliflower and blanched kale.
- Pour filling into prepared crust and crumble goat cheese over it.
- Bake for 35-40 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- Let the quiche cool for 10 minutes and then remove ring and transfer to a wire rack.
- Serve warm or at room temperature.
Simplicity expert, A.Michelle Blakeley is The Vegetarian Aficionado™ – a purveyor of provocative and beautifully prepared vegetarian fare. Connect with her on Instagram at @vegetarianaficionado and check out her online magazine The Vegetarian Aficionado