Leek, Onion, Brussels Sprouts Quiche/Pie

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 white 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

Directions

1. 1

   Combine the first 8 ingredients in a pan and saute gently until the onions and leeks begin to soften.

2. 2

   Take off the heat and let cool.

3. 3

   Cut your cream cheese into small blocks and stir well into the leek mixture.

4. 4

   Add the grated cheese, cream (if using), eggs, salt and pepper and mix well.

5. 5

   Scoop into an unbaked pie shell and cook for 40 minutes at 180 C (350 F).

6. 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 recipe #148258 which makes one larger pie and one smaller one (as shown in my additional photographs).