Cauliflower Goat Cheese Quiche with Potatoes and Leeks

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Quiches are quick, easy, versatile and cheap. You can basically use any kind of vegetable and protein combination that you have on hand. They’re also great as leftovers. Adding cheese is always a good idea. In this recipe goat cheese melts in the center and elevates the other flavors and parmesan makes a beautiful crispy topping.

  • 1 medium sized cauliflower
  • 1/4 cup soft garlic-herb goat cheese (or plain, whatever floats your boat)
  • 1/4 cup chicken broth
  • 3 leeks
  • 3 pats butter
  • 2 tbsp olive oil
  • 1 pinch truffle salt (optional)
  • 2 potatoes
  • 3 tsp paprika
  • 1 tsp sea salt
  • parmesan cheese
  • 2 eggs
  1. line a square baking dish with parchment or butter
  2. boil cauliflower, let cool, cut into florets
  3. in a medium-sized sauce pan heat butter, peel tough outer layers off leeks then slice thinly, add to pan and sautee over medium-low heat until cooked through
  4. remove the leeks from the pan and add olive oil, dice potatoes into 1/2 inch squares and add to pan along with paprika and 1 tsp salt, cook on medium high heat until crispy
  5. pre-heat oven to 350°F
  6. in a food processor blend cauliflower florets and chicken broth
  7. pour that mixture into a bowl and add in eggs, goat cheese, leeks, potatoes and truffle salt
  8. pour that mixture into the prepared baking dish and bake for 15 minutes or until toothpick comes out clean and top is starting to brown
  9. grate parmesan cheese on top and put under broil for 3 minutes or until cheese is fully melted and top is a nice brown


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