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Pareve Potato Leek Quiche


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Pareve Potato Leek Quiche


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Pareve Potato Leek Quiche

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


  • Ready Time : 0 min




    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


    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.




    7 Responses to Pareve Potato Leek Quiche

    1. avatar 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?

    2. avatar says: TRapp

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

    3. avatar says: ItaAriela

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

    4. avatar says: ramar

      I made this on Shabbat, it was great. The family loved it and I used mayo instead of tofu. Thank you.

    5. avatar says: Raie

      Very yummy!
      In South Africa we couldn’t find all the ingredients called for. We used soy milk instead of rice milk and a parev cream instead of the sour cream called for.

      We also used onion instead of leek; it was amazing and made a really great side dish for Erev Shabbat.

    6. avatar says: daniella

      Does this recipe freeze well?

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