Friday, March 16, 2012

Corned Beef and Cabbage Quiche

Today at Huber, we had a St. Patrick's Day breakfast. I had hoped we'd do a lunch, so I could get some corned beef, but I found a way to get it anyway!
Corned Beef and Cabbage Quiche Ingredients:
  • 1 (9") pie crust, unbaked
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1½ cups chopped cabbage
  • 3 cloves garlic, minced
  • 2 tablespoons water
  • 1 to 2 cups diced cooked corned beef
  • 4 eggs
  • ¾ cup light cream
  • 4 teaspoons flour
  • ½ teaspoon caraway seeds
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 1½ cups shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese
  1. Preheat oven to 375 degrees F. In large skillet, melt butter. Add onion, cabbage, and garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Then add water, cover, and cook for 5 minutes. Remove cover and cook until liquid evaporates and cabbage begins to brown, about 8-10 minutes longer. You need to get liquid out of the cabbage or it will come out when the quiche bakes, making it watery. Stir in the corned beef.
  2. Remove pan from heat and let cool for 15 minutes.
  3. In medium bowl, combine eggs, light cream, flour, caraway seeds, salt, and pepper and whisk until blended.
  4. Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Then slowly pour the egg mixture over ingredients in pie crust.
  5. Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed and golden brown in spots. Let cool 5 minutes, then slice to serve.
I did everything last night, except pour the egg mixture into the pie shell and bake it, which I left for this morning. It turned out pretty decent, and a couple of my co-workers said they really liked it. If I ever try it again, I'll try to shred the corned beef, so that it gets incorporated more evenly throughout the dish.

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