Leek And Potato Quiche

Leek And Potato Quiche

Recipe Serves

Serves:
8 people

Recipe Prep Time

Prep Time:
20 minutes

Recipe Total Time

Total Time:
1 hour 15 minutes

Recipe Equipment

Equipment
Needed:
9-inch pie plate

Ingredients

1 refrigerated pie crust, placed in a 9-inch pie plate

1 leek, white parts only

1 tbs olive oil

2 1/2 cups frozen Mccain shredded hash browns

1 8-oz package Simple Rot Herb Cream Cheese

1/2 cup vegan heavy cream

2  eggs, beaten 

1 cup shredded vegan cheddar cheese

1/4 tsp dried thyme leaves

1/2 tsp salt

 1/2 tsp black pepper

Instructions

Step 1

Preheat oven to 425 F. 

Slice the leek into half-moons and rinse in water to remove any dirt. Allow to dry.


Step 2 

In a large sauté pan, heat olive oil over medium heat. Add the leeks and cook 3-4 minutes until soft. Reduce heat to low and add heavy cream and cream cheese.  Stir continuously until the cream cheese has melted into a smooth mixture.  Transfer the mixture to a large bowl and fold in the hash browns, cheese, thyme, salt, and pepper.  Stir in the eggs and mix until thoroughly combined. Pour the mixture into the pie pan. 

 

Step 3

Bake for 15 minutes at 425F degrees. Lower temperature to 350 and bake for an additional 30 minutes. Allow to cool 10 minutes before serving.