Corned Beef And Potato Bake

• 6 None eggs
• 1 1/4 cups light cream
• 3/4 cup milk
• 2 tsp Dijon mustard
• 3 None potatoes, peeled and thinly sliced
• 9 oz corned beef, thinly sliced
• 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup grated Cheddar cheese
• 3 None green onions, chopped

1. Preheat the oven to 400u0b0F. Lightly grease a 9-inch round cake pan. Line bottom and sides with parchment paper.
2. Whisk eggs, cream, milk and mustard in a large bowl. Season to taste.
3. Arrange 1/2 of the potato slices in the prepared pan. Pour 1/3 of the egg mixture over the potatoes. Top with 1/2 the corned beef.
4. Combine spinach, cheese and onion. Spread 1/2 over corned beef layer. Repeat layers, finishing with potato. Pour remaining egg mixture over top. Press firmly to submerge potatoes. Cover with foil.
5. Bake for 1 hour or until potatoes are tender. Uncover and bake another 5-10 mins until golden and firm. Cool in pan for 15 mins.
6. Invert pan onto a serving plate and remove paper. Invert again. Serve with salad.

eggs, light cream, milk, mustard, potatoes, beef, spinach, cheddar cheese, green onions

Taken from recipes-plus.com/api/v2.0/recipes/27004 (may not work)