Sun-dried Tomato and Basil Quiche

with Potato Crust and Baby Kale Salad

dinner

American Dinner Leafy Greens Root Vegetables Gluten-Free High-Protein Nut-Free Comfort Foods Seasonal Menu Spring Recipes Summer Recipes Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
530
FAT
30g
CARBOHYDRATES
43g
PROTEIN
30g

MAIN INGREDIENTS

  1. 8 oz Yukon gold potatoes
  2. ¼ cup sun-dried tomatoes
  3. Fresh basil
  4. 1 package Wildwood® extra firm organic sprouted tofu
  5. ¾ tsp turmeric
  6. 1 tsp dried oregano
  7. 4 radish
  8. 1 shallot
  9. 4 oz baby kale
  10. 1 tbsp red wine vinegar
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. Not included
Allergens: soy

TOOLS

  • Food processor
  • Medium oven-safe skillet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Rinse, scrub, and thinly slice (as thin as possible) the Yukon gold potatoes. Slice the sun-dried tomatoes. Chop the basil leaves.

2
Make the crust

Place a medium oven-safe skillet over medium-high heat with 2 tbsp olive oil. Lay the potato slices into the hot oil, overlapping each slightly, until the bottom and sides of the pan are covered completely. Sprinkle with salt and pepper and cook until the potatoes are crispy on the bottom, about 3 to 4 minutes.

3
Blend the quiche filling

Drain the Wildwood tofu and crumble it into a food processor. Add the turmeric, dried oregano, ½ tsp salt, and ¼ tsp pepper. Blend tofu until smooth, and the mixture has a consistent color. Stir the sliced sun-dried tomatoes and basil into the tofu mixture.

4
Bake the quiche

Spread the quiche filling evenly over the potato crust with a spatula. Place the quiche into the oven and bake until lightly browned on top and firm to the touch, about 20 to 25 minutes.

5
Prepare the salad

Thinly slice the radish. Peel and thinly slice the shallot. Add the baby kale to a large bowl along with the sliced radish and as much of the sliced shallot as you’d like. Add the red wine vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Toss the baby kale salad well to combine.

6
Serve

Cut slices of the sun-dried tomato and basil quiche right out of the skillet. Serve on large plates with the baby kale salad on the side.