Just one of those slow January weekend days, you sleep in and stay in your pj's waaaay too long, then your kid starts asking for food. You're not feeling for pancakes, something savory instead, so you look through the food stores and throw together some kind of savory pie thingy... let's call it a quiche, yeah, a quiche because that sounds fancy and appetizing, not to mention pretty damn delicious! This is basically how this beauty came about last weekend.
We had potatoes and I've used them for crust before (here) but visions of potato latkes had me pulling the food processor out and grating up yellow and sweet potatoes while the cast iron skillet heated up on the stove top. The creamy-eggy part of the filling is tofu and yogurt blended up together, to which caramelized veggies and greens were folded into. Then I snuck in a surprise middle layer of shaved red beets for that wow color factor when you cut into it.
Granted this turned into a production and mess in the kitchen but it was WORTH IT. Do you have to do the potato crust or shaved beets for that matter? No, ya don't. If you want something simpler and faster, use a pre-made frozen pastry crust and blind bake it partially through before adding filling. The filling is fairly easy to whip together and you should be on your way to brunch bliss in no time. Now, if you want to get fancy and impress or maybe, like me, you simply enjoy the slow process of scratch cooking, then take a little more time and make the grated potato crust and shaved beet layer. You won't regret it. Promise.
Now start planning your deliciously slow Saturday morning....
recipe after the jump
Tofu Veggie Quiche with Potato Latke Crust
makes one 8-9" quiche