1 hour 15 minutes
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
Preheat oven to 425 F.
Slice the leek into half-moons and rinse in water to remove any dirt. Allow to dry.
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.
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.