Leek Pie (Prasifuchi) – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F). Grease a 24 cm pan with a little of the oil.

   ⚙ Preheating the OvenOvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cook the vegetables in boiling salted water 25 minutes, until it softens.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3. 3
   Drain the vegetables and squeeze out the liquid well.

   Colander

   💡Cooked leafy greens hold a lot of water: squeeze them by hand until nothing drips, or the pie comes out wet and won't set.
4. 4
   Cook the potatoes in boiling salted water 20 minutes, until tender.

   StovePot
5. 5
   Drain and mash the potatoes into a puree.

   ColanderMasher
6. 6
   Mix the eggs until smooth.
7. 7
   Add the yellow cheese and mix.
8. 8
   Add the vegetables, potatoes and salt and mix.
9. 9
   Pour into the pan and spread evenly.

   Baking pan
10. 10
    Drizzle the rest of the oil over the top.
11. 11
    Beat the egg with the flour and brush the top of the pie.

    Pastry brush
12. 12
    Bake 35–40 minutes, until the quiche is firm and golden.

    ⚙ BakingOvenBaking pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
13. 13
    Let cool 10 minutes before cutting.

    💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.