Love the creaminess and combination of leeks with potatoes in vichysoisse but don’t want soup? Me either. I wanted to cook something with quinoa. Adapted from a foodnetwork recipe, this dish provides more protein and less fat than the traditional soup. While I adore anything with cream, I’ve been slowly reintroducing animal proteins into my diet, and not at every meal. I needed to use eggs and wanted to use cheese. The cream was kicked off the team and replaced with coconut milk. Seemed like a fair trade.
Leeks are a staple in the Brittany region of France, so I chose to use French cheese. Comté is French for “country,” perfect for a comfort casserole. Comté is made from unpasteurized cow’s milk with a strong and sweet taste. The result was a smooth casserole with subtle flavors. I think I may eat it for breakfast, too.
What you need:
- 1 c quinoa, cooked according to directions (about 1/2 c dried quinoa cooked in 1 c liquid)
- 15 sm red potatoes, diced and steamed
- 2 leeks, white and light green parts only, rinsed, halved lengthwise and sliced
- 2 cloves garlic, finely chopped
- 2 shallots, chopped
- 1 roasted red pepper (jarred, I had no time to roast fresh), chopped
- 2 tbs EVOO
- 4 lg eggs
- 1/2 c coconut milk (or milk, cream, etc)
- 1 1/2 c Comté or Gruyere, shredded
- 4 sage leaves, chiffonade
- Freshly ground sea salt and black pepper
What you do:
- Preheat the oven to 350°F.
- Prepare shallow 2-qt baking dish with EVOO.
- Coat a shallow 2-quart casserole with butter
- Heat EVOO in sauté pan.
- Add leeks and cook for 5 minutes, stirring often.
- Add shallots and garlic; continue to cook for a couple of minutes.
- Add red pepper and cook for another 5 minutes.
- Remove from the heat and set aside.
- In large bowl, beat the milk and eggs.
- Stir in quinoa and mix.
- Add cheese, potatoes, leek mixture and sage.
- Season with salt and pepper.
- Pour into prepared baking dish.
- Bake 40 to 45 minutes, uncovered.