This Shredded potato crusted quiche is based on the classic potato leek soup.
Pareve Potato Leek Quiche
Servings
8 Servings
Ingredients
- 2 medium Yukon Gold potatoes shredded
- 3 tablespoon oil
- salt and pepper
- 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
Instructions
- 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.
Yes, most quiches freeze well, just not for too long, no more than a month.
Does this recipe freeze well?
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.
I made this on Shabbat, it was great. The family loved it and I used mayo instead of tofu. Thank you.
Hi, I am in Israel also. If I can’t find silken tofu can I use mayonaise instead?
im in israel, never seen it here but ill look around. thanks
I would suggest silken tofu, can you find that?
This looks awesome and I really wanna make it for sukkot. is there anything i could sub for the pareve sour cream? mayo maybe?