Corned Beef and Cabbage Quiche Ingredients: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.
- 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
- 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.
- Remove pan from heat and let cool for 15 minutes.
- In medium bowl, combine eggs, light cream, flour, caraway seeds, salt, and pepper and whisk until blended.
- 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.
- 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.
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!