Quiche alu with corned beef, sweet potato, gherkin and grainy mustard

  • 6 Pidy Quiches alu Ø 11cm
  • 500g sweet potatoes
  • 500g corned beef
  • 4 diced onions
  • 4 sweet and sour gherkins, diced
  • 5dl cream
  • 6 eggs
  • 50g coarse grain mustard
  • Salt and pepper
  • ½ bunch of finely chopped chives
  • Boil the sweet potatoes until al dente in their skin, cool down, peel and dice.
  • Cut the corned beef in similar dices and lightly fry on a low heat.
  • Drain the beef and set aside the liquid.
  • Fry the onion.
  • Mix the sweet potato with the corned beef, onion and gherkins and divide into the quiches.
  • Mix the cream with the eggs, the liquid of the corned beef, the grainy mustard and finely chopped chives, season with pepper and salt.
  • Fill the quiches with the mixture and place for 16 minutes in a preheated oven at 180°C.
  • Decorate with a slice of corned beef, some gherkin and some chives.