{ Crustless Potato Leek Quiche }

Here is another recipe from our Easter brunch. This was a last minute add-in, but turned out to be one of my favorite dishes on the table AND it is so easy! Here’s a recipe for a potato leek quiche with herbed Boursin cheese.

{ ingredients }

  • 3 Tbs. olive oil
  • 3-4 cups of hasbrowns (homemade OR a bag of frozen hash browns)
  • 2 large leeks, cleaned and sliced
  • 12 eggs
  • 1 package of Garlic & Fine Herb Boursin cheese
  • 1/4 cup of heavy whipping cream
  • Salt & pepper to taste

{ directions }

  1. Preheat oven to 400 degrees.
  2. In large pan, add one Tbs. of oil and cook hash browns as directed (if using frozen). Follow directions to cook evenly on each side until browned. Add potatoes to an oiled pan (9×13 inch).
  3. Using the same pan, add the remaining oil and sauté leeks until softened and just starting to brown. Layer leeks on top of potatoes and add a bit of salt and pepper.
  4. While your leeks cook, whisk the eggs, cream and cheese together. Pour egg mixture over potatoes and leeks.
  5. Bake for 20-25 minutes until lightly browned on the top and an inserted knife comes out clean.

Makes 10-12 servings. Serve alone or topped with sour cream and salsa. This is also great leftover!

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