This vegan mushroom and leek quiche recipe has a silky smooth filling that is just like eggs! The crispy potato crust takes this breakfast to the next level, and keeps it grain-free.
Preheat the oven to 350 degrees. Using a mandolin, a food processor fitted with the slicer attachment, or a knife, slice the potatoes into very thin slices, about 1/8th of an inch.
Sir in the frozen peas, and add the mixture to fill your potato crust halfway. You may be left with extra filling depending on the size of your pie dish.