Make Ahead

Quiche Colcannon

March 12, 2011
0 Ratings
  • Serves 4-6
Author Notes

Being so close to Saint Patrick's Day, I was inspired by one of my favorite winter meals: Colcannon, the national dish of Ireland! —Ann O'Neill

What You'll Need
  • 1 Leek
  • 15-20 Brussel sprouts
  • 6 Slices thick cut bacon
  • 2 Russet potatoes
  • 5 Large organic eggs
  • 1/2 cup Matzo meal
  • 4 ounces Irish cheddar cheese
  • 1 cup Heavy cream
  • 2 sprigs Thyme
  • 1+1 teaspoons Salt
  • 1+1 teaspoons Pepper
  • 4 tablespoons Butter
  1. Preheat oven to 425. Sauté bacon until crisp and remove from pan, reserving dripping in the pan.
  2. Wash leek and brussel sprouts and shred, using medium or large shredding blade of your food processor.
  3. Add 4 tablespoons of butter to bacon drippings and sauté leek, sprouts and thyme until wilted. The thyme leaves will fall off sprigs duting sauté, just remember to remove them when finished Set mix aside.
  4. Peel and shred 2 Idaho potatoes, to obtain 2 cups shredded. Place in a colander for 10-15 minutes to drain water. Squeeze out any remaining moisture using a kitchen towel and place in a mixing bowl.
  5. Add one egg, 1/2 cup matzo meal, 1 tsp salt and 1 tsp pepper. Mix and press into a 8 or 9 inch pie pan and bake at 425 for 25-30 min or until the potatoes get some color. When done, reduce oven temp to 350 and remove from oven to assemble quiche.
  6. Add 1- 1/12 cups of the brussel sprout mixture to pie pan (to accommodate either 8 or 9 inch pan. Sprinkle shredded Irish cheese over sprouts.
  7. Whisk together 4 eggs and 1 cup heavy cream, season with 1 tsp each salt and pepper and pour over all quiche ingredients.
  8. Bake at 350 for 25-35 minutes until the eggs are set.
  9. May be served warm or room temperature, either alone or with a fresh salad of dark leafy greens. Enjoy!

See what other Food52ers are saying.

  • JoanG
  • TheWimpyVegetarian
  • John Kleinegger
    John Kleinegger
  • rlsalvati

9 Reviews

John K. August 16, 2022
Rather than using a kitchen towel to squeeze moisture out of the raw spuds after you've shredded them in your Cuisinart, try an all-stainless potato ricer just like your grandmother used (of course, hers was probably enameled steel but the principle is exactly the same). Being raw potatoes, they don't extrude through the ricer holes, only the moisture does. Works great on dewatering steamed spinach for use in your quiche too.
rlsalvati March 24, 2011
We had this for dinner last night, it was delicious. I did screw a couple things up--forgot to pick up bacon at the market so I used prosciutto instead, and the potatoes discolored while draining in the colander. The crust was good but I didn't care for the look. I'm going to keep working on the crust, the potato taste complements the vegetable filling. Next time I will use bacon. My husband was skeptical when he saw the shredded brussel sprouts, but the finished product won him over.
Ann O. June 7, 2011
Hi Rl, I would think prosciutto would be tasty. The bacon here replaces Irish bacon in the form of a roast that pulls apart after cooked but it's difficult to find. With more time you can quarter and sauté the sprouts in the bacon fat for more body in the quiche. As for the potatoes turning pinkish, I've found that one good squeeze right after grating can help that but by the time the crust browns in the oven any other color disappears and taste isn't affected. Hope that helps if you decide to give it another try!
Ann O. March 15, 2011
I tried this and it is very tasty. Good Suggestion.
Ann O. March 15, 2011
Ok everyone, I'm not a crazy person who refers to herself in the third person. My mother still hasn't quite learned the computer and logged on as me to check out the recipe. : ). Thanks to the others for the nice comments.
JoanG March 15, 2011
Perfect fr St. Patrick's day!
cindy0823 March 13, 2011
Thank you so much for posting this recipe. I can't wait to make this for my family!!
TheWimpyVegetarian March 12, 2011
This looks really good!
Ann O. March 12, 2011
I'm the author of the recipe and I missed a step when entering. Please crumble the crispy bacon into the sprout mixture after it's cooked so it bakes in the quiche. How could I forget the pork fat?! : )