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

Instructions

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