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

Roasted Kabocha Squash Soup

Serves: 6-8 people
Cooking Time: 1 hour

Ingredients:
1 medium to large size Kabocha Squash
1 large sweet white onion
3 cloves garlic, minced
2 tablespoons olive oil
1 14-ounce can unsweetened coconut milk (can substitute with light coconut milk)
3 cups low sodium chicken stock
1-teaspoon kosher salt
¼ teaspoon white pepper
1 kiffir lime leaf minced finely (optional)
Bag Mounds Coconut flakes (optional)

Directions:
Preheat oven to 400 degrees
Cut Kabocha squash in half, scoop out seeds and stringy insides. Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, approximately 35 to 40 minutes. While kabocha is baking, caramelize onions in a pan with olive oil. Once the onions are soften and lightly caramelized, add minced garlic to pan and cook for 3 minutes. When the squash is cool enough to handle, scoop it out of its skin and place in a food processor or blender along with the cooked onions and garlic, coconut milk, stock, salt, and pepper and process until smooth. Place blended soup into saucepot with the minced Kiffir lime leafs and reheat to desired temperature. Serve with your favorite bread. To add some pizzazz to your next holiday party try adding some toasted coconut flakes to the rim of the soup. Follow coconut-toasting instructions on side of the Mounds bag and add water or lime to rim of bowl to get flakes to stick.

Tip: If the soup is too thick, add additional stock until it reaches the consistency you desire. This dish is sure to make you a top chef his holiday!

Kabocha Squash Soup