Leek, Onion, Brussels Sprouts Quiche/pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon butter (or olive oil)
• 1/2 cup vegetable stock (or chicken stock)
• 2 leeks, washed and chopped (use both the green and the parts)
• 1 large onion (diced)
• 30 brussels sprouts (peeled and cut into quarters)
• 2 garlic cloves (minced)
• 1 spring onion (sliced)
• 1 tablespoon herbes de provence
• 5 ounces philadelphia cream cheese (herbed)
• 1 cup cheese (grated)
• 1/2 cup cream (optional)
• 6 eggs (beaten)
• salt
• pepper
• 1 (30 cm) unbaked pie shells

Recipe

• 1 combine the first 8 ingredients in a pan and saute gently until the onions and leeks begin to soften.
• 2 take off the heat and let cool.
• 3 cut your cream cheese into small blocks and stir well into the leek mixture.
• 4 add the grated cheese, cream (if using), eggs, salt and pepper and mix well.
• 5 scoop into an unbaked pie shell and cook for 40 minutes at 180 c (350 f).
• 6 i got one extra (smaller pie) simply by adding another leek, onion more sprouts to my main mixture. i can't get pie crusts ready made here so used 4susan's basic pastry basic pie & pastry crust + tips & tricks which makes one larger pie and one smaller one (as shown in my additional photographs).