Leek & Potato Veggie Quiche Recipe
Leek & Potato Veggie Quiche Recipe
Serves:
8
Prep Time:
20 minutes
Total Time:
1 + hours
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.
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