Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

REUBEN QUICHE

INGREDIENTS

Pie crust for 9” deep dish pie

1 tbsp. caraway seeds

8 oz. corned beef, chopped

1 tbsp. dijon mustard

¾ cup drained sauerkraut

2 cups shredded Swiss cheese

3 eggs, beaten

1 cup half & half

2 green onions, minced

SETTINGS

TRUE CONV, 400°F, Preheat

Crust

TRUE CONV, 400°F

7 minutes + 3 more

(Level 2)

Quiche

STEAM CONV, 375°F

30 minutes

Dish on Wire Rack

Preheat the oven.

Line the crust with foil and ll with beans or pie weights. Bake shell on rack level 2 for 7

minutes; remove from oven and lift out the foil and beans. Prick the bottom of the crust in a

few places and return to oven for 3 minutes more to set the crust.

Sprinkle the caraway seeds over the bottom of the crust. Top with corned beef,

Dijon, sauerkraut and cheese. Mix together the eggs, cream and onion and pour

into pie shell.

Bake quiche as indicated above; top will be lightly browned and lling will be rm.

Let cool a few minutes before cutting.

BRUNCH IDEA:

Serve Reuben Quiche with potato pancakes, pretzel rolls and baked apples.

Serves 8