Leek & Potato Veggie Quiche Recipe

Leek & Potato Veggie Quiche Recipe

Recipe Serves


Recipe Prep Time

Prep Time:
20 minutes

Recipe Total Time

Total Time:
1 + hours

Recipe Equipment

9-inch pie plate


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


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.