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Potato-Leek "soup" QUICHE


This is my final installment of quiches based on soups. It's appropriate to post it now because I always serve Potato Leek soup to break the Yom Kippur fast so I was reminded of this quiche. I love this quiche because of its unusual crust which would also make it a great addition to your Pesach repertoire. The crust is made of shredded potatoes which is meant to be the potato component from the soup and filled with a creamy leek filling. Together they really do taste like a delicious creamy potato leek soup in quiche clothing. You can also make this pareve by substituting rice milk and tofutti sour cream but I highly recommend the dairy version- it is unique and delicious and always a winner- enjoy!



For the crust:

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

For the filling:

  • 3 leeks, cleaned and white and light green parts chopped
  • 2 tablespoons butter
  • 3 large eggs
  • 1 cup cream
  • 1/3 cup sour cream
  • 1 1/2 cups shredded mozzarella
  • 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 butter for about 10 minutes until translucent and cool for a few minutes. In a bowl mix together the cream, eggs, sour cream and ½ cup of the Mozzarella and season to taste with salt and pepper. Add the leeks and mix well. Pour the mixture into the crust and top with remaining Mozzarella. Bake for about 40 minutes until the center is set and the quiche is golden brown.



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