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Pareve Potato Leek Quiche


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

  • 8 ServingsServings


For the crust

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

For the Filling

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


Preheat the oven to 350F. 

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. 

Meanwhile, 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 chicken consomme, 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.

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