Cornedbeefquiche Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.
• Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.
• Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.
• Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
• Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
• Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

Steps:

• Preheat oven to 375°F. Combine first 5 ingredients in processor; blend until onion is finely chopped. Add half and half and butter; process just until blended. Transfer to large bowl. Mix in corn. Pour into crust. Bake until filling is slightly puffed and top is golden, about 50 minutes. Transfer to rack; cool slightly. Serve warm.

Steps:

• Rinse the corned beef and cut off excess fat.
• Place the onion on the bottom of the slow cooker.
• Place the corned beef on top of the onion.
• Add water, chicken broth, carrots and cabbage.
• Cook on low heat for 8 to 10 hours, or until meat is cooked and vegetables are tender.

Steps:

• Mix all Bottom Layer ingredients together and press into pie crust.
• Mix all Top Layer ingredients together and pour over the first layer.
• Bake at 350 degrees for 50-60 minutes or until set and firm in middle.
• Cut into 4-6 wedges and serve.
• MAKE-AHEAD: This can be made, baked and frozen.
• VARIATION: To make as an appetizer, use a refrigerated pastry crust.
• Press pastry into a rectangular baking pan and follow Steps 1 and 2.
• Cut into small squares.

Steps:

• Preheat oven to 375 degrees F.
• Combine eggs, onion, flour, sugar and salt in processor; blend until onion is finely chopped.
• Add half and half and butter; process just until blended. Transfer to large bowl.
• Mix in corn. Pour into crust.
• Bake until filling is slightly puffed and top is golden, about 50 minutes.
• Transfer to rack; cool slightly. Serve warm.

Steps:

• Roughly cut up the Onion and fry gently until softened
• Open the Corned Beef (if you wish to reduce the fat content take off any white fat, cut the Corned Beef into slices and place onto a sheet of kitchen paper on a microwaveable plate. Put the plate into the microwave (time depends on strength of microwave) and gently heat through, the corned beef will soften and this will remove any excess fat, discard the kitchen paper).
• Pre-heat oven to 190ºC / 375ºF / Gas 5.
• In a bowl, mix together the Corned Beef and the chopped onion, put into the base of flan dish and press down firmly with a spoon or fork.
• Fry the bacon pieces until crisp and sprinkle over them over the top of the base. Top with the grated cheese
• Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese.
• Reduce the temperature of the oven to 160C/325F/Gas 3.
• Bake for 30-40 minutes or until set. Remove from the oven.
• Serve hot or cold on its own or with a salad

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
• Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
• Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
• Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.