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Pareve Potato Leek Quiche

August 30^th 2011

Contributed by:

The Gush Gourmet

4 comments | Leave Comment

(1 review)

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Recipe

Pareve Potato Leek Quiche

This Shredded potato crusted quiche is based on the classic potato leek soup.

Times

Ready Time : 0 min

Servings

Ingredients

For the crust

2 medium Yukon Gold potatoes, shredded
3 tablespoons oil
salt and pepper

For the Filling

4 leeks, cleaned and sliced
3 tablespoons oil
3 extra large eggs
1 cup unsweetened rice milk
1/2 cup Tofutti sour cream
1 teaspoon pareve chicken consomme
salt and pepper to taste

Directions

Preheat the oven to 350. Combine the shredded potatoes with the oil and season with salt and pepper. Spray a 9 inch round quiche pan (I used Pyrex) heavily with cooking spray and press the filling along the bottom and up the sides until its covered. Bake for 15 minutes until the potatoes are just lightly golden. Saute the leek in the oil for about 10 minutes until translucent and cool for a few minutes. In a bowl mix together the rice milk, eggs and toffuti sour cream and season to taste with salt and pepper. Add the leeks and mix well. Pour the mixture into the crust and bake for about 40 minutes until the center is set and the quiche is golden brown.

About The Gush Gourmet

Fagie is a wife and mother with a love and passion for cooking. Fagie has apprenticed at a restaurant and caterer in NY and recently opened a catering business near Jerusalem, aptly called The Gush Gourmet. She also regularly blogs to help inspire you in your kitchen.

comments

4 Responses to Pareve Potato Leek Quiche

says: TRapp

This looks awesome and I really wanna make it for sukkot. is there anything i could sub for the pareve sour cream? mayo maybe?

Reply
- says: Tamar Genger
  
  I would suggest silken tofu, can you find that?
  
  Reply
says: TRapp

im in israel, never seen it here but ill look around. thanks

Reply
says: ItaAriela

Hi, I am in Israel also. If I can’t find silken tofu can I use mayonaise instead?

Reply