Sun-dried Tomato and Basil Quiche

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.

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.

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.

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.

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.

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.