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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 sheet of refrigerated pie pastry for a 9-inch pie
1 to 1 1/2 cups chopped corned beef
3/4 cups sauerkraut, drained
1 cup cream
2 eggs, lightly beaten
2-3 red potatoes, unpeeled (if you prefer a crisper potato), or 1 medium size russet or Idaho peeled
1 Tbs. brown mustard
1 tsp. horseradish
1 cup shredded Swiss cheese
Olive oil
Salt
Pepper
Preheat oven to 450. Set pastry dough out for 20 minutes per directions on package. While oven is preheating thinly slice potatoes and chop corned beef.
Roll out pastry dough onto pie plate, pleating dough along edges of plate. Prick bottom and sides liberally with a fork.
If you are using raw potatoes, place slices along bottom of piecrust, drizzle with olive oil and a pinch of salt and fresh ground pepper. IF you are using leftover potatoes, omit this step.
Place piecrust in middle of oven and bake for 10-12 minutes. Remove piecrust and reduce heat on oven to 350.
Meanwhile, in a medium bowl, lightly beat both eggs. Add in cream, corned beef, 1 cup Swiss cheese and drained sauerkraut and stir to combine. Combine mustard and horseradish, mixing well.
Add potatoes to bottom of pie, if you have not already done so and top with a drizzle of olive oil, salt and pepper. Spread mustard over potatoes. Pour egg mixture over mustard. Top with pinch of salt, fresh ground pepper and a small additional amount of shredded Swiss cheese. Place pie in oven and cook 40 minutes at 350 until pie is golden brown on top and center is set. Allow pie to rest for 5 minutes before slicing and serving.
RUBEN PIE
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 sheet of refrigerated pie pastry for a 9-inch pie
1 to 1 1/2 cups chopped corned beef
3/4 cups sauerkraut, drained
1 cup cream
2 eggs, lightly beaten
2-3 red potatoes, unpeeled (if you prefer a crisper potato), or 1 medium size russet or Idaho peeled
1 Tbs. brown mustard
1 tsp. horseradish
1 cup shredded Swiss cheese
Olive oil
Salt
Pepper
Preheat oven to 450. Set pastry dough out for 20 minutes per directions on package. While oven is preheating thinly slice potatoes and chop corned beef.
Roll out pastry dough onto pie plate, pleating dough along edges of plate. Prick bottom and sides liberally with a fork.
If you are using raw potatoes, place slices along bottom of piecrust, drizzle with olive oil and a pinch of salt and fresh ground pepper. IF you are using leftover potatoes, omit this step.
Place piecrust in middle of oven and bake for 10-12 minutes. Remove piecrust and reduce heat on oven to 350.
Meanwhile, in a medium bowl, lightly beat both eggs. Add in cream, corned beef, 1 cup Swiss cheese and drained sauerkraut and stir to combine. Combine mustard and horseradish, mixing well.
Add potatoes to bottom of pie, if you have not already done so and top with a drizzle of olive oil, salt and pepper. Spread mustard over potatoes. Pour egg mixture over mustard. Top with pinch of salt, fresh ground pepper and a small additional amount of shredded Swiss cheese. Place pie in oven and cook 40 minutes at 350 until pie is golden brown on top and center is set. Allow pie to rest for 5 minutes before slicing and serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.