Corn Beef, Cabbage & Potato Quiche

Serves: 4-6 People
Cooking Time: 1 Hour

Ingredients:
1 frozen deep-dish pie crust (9 inch), unbaked
1 cup cooked corn beef, fat removed, small diced
1 cup shredded hash brown (Simply Potato Brand)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, small diced
2 cups cabbage, small diced
1 cups loosely packed Swiss cheese, shredded
1 tablespoons Dijon Mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 eggs
½ cup half & half
2 tablespoons fresh chives, chopped

Directions:
Preheat oven to 375 degrees. Place a medium size skillet over high heat add oil, garlic, onions and cabbage cook about 5 minutes until tender, remove from heat and let cool. In a medium size-mixing bowl add corn beef, hash browns, Swiss cheese, Dijon, cooled cooked cabbage mixture, salt & pepper. Mix together well and spread out evenly on the bottom of the piecrust
In medium bowl add eggs, half & half and chives whisk until well blended. Pour over corn beef mixture Place on baking sheet and bake for 40 to 45 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting to serve.

Corn Beef, Cabbage & Potato Quiche

View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA

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