Description
A great way to use corned beef and cabbage leftovers!
1 hr
4
Servings
Ingredients
1
Tbsp
olive oil
2
clove
garlic
(minced)
1
small onion
(small diced)
2
cup
cabbage
(small diced)
1
cup
cooked corned beef
(fat removed, small diced)
1
cup
shredded hash browns
(frozen, prepared)
1
cup
Swiss cheese
(loosely packed, shredded)
1
Tbsp
Dijon mustard
1/4
tsp
salt
1/4
tsp
black pepper
1
frozen deep-dish pie crust
(9"; unbaked)
6
eggs
1/2
cup
half & half
2
Tbsp
fresh chives
(chopped)
Prep Time:
1 hr
Total Time:
1 hr
Instructions
Preheat oven to 375° F. Place a medium size skillet over high heat; add oil, garlic, onions and cabbage and cook about 5 minutes until tender. Remove from heat and let cool. In a medium size mixing bowl add corn beef, hash browns, Swiss cheese, Dijon mustard, the cooled cooked cabbage mixture, salt & pepper. Mix well and spread out evenly on the bottom of the pie crust
In medium sized bowl add eggs, half & half and chives and whisk until well blended, then pour over corn beef mixture. Place assembled quiche on a baking sheet and bake for 40 to 45 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting to serve.
Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:
Source:
Chef Ryan Covert
