Leftover veggie quiche with potato crust
This was actually something I made on the spur of the moment with what little was left in the fridge before shopping. Unfortunately I don’t remember exactly what that WAS because this was over a week ago now, but I know there’s carrots, spinach and bell pepper in there at any rate…that might even be it for the veggies.
This was a lot more elegant then it looked, I should’ve taken a picture of something other then the first slice, because they held together more once it had some time to set.
1 lg potato, thinly sliced with a mandolin
2 cups vegetables of your choosing
1 tbs dried savory
1 tbs herbs de provence
S+P
Olive Oil
1/4 cup water
enerG =1 egg
Directions
1. Preheat oven to 400F. Heat a large cast iron skillet over high heat, coating the bottom with oil.
2. Lay the potato slices down on the bottom of the skillet to create a “crust”. Stack another large pan on top of the potatoes, weighing it down with cans (or a brick if you’ve got it) and allow to cook for at least ten minutes.
3. Meanwhile combine the siken tofu with spices, water, and enerG in a blender. Pour the resulting mixture into a bowl, and add all the veggies, stirring to combine.
4. Pour the tofu/veg. mixture into the skillet on top of the potato crust, and use a rubber spatula to smooth the top. Bake for 30 minutes.
5. Remove, let cool at least five minutes, and enjoy!
While this was good as is, I kept thinking it would benefit from a sauce of some sort…maybe even salsa. It was easy though, and the potato crust is much lighter and tastier (in my opinion) then a wheat crust, so it’s a win there…
Selah.