October 26, 2006

corned beef quiche

This recipe was from one of the series of cookbooks we have where I mostly get recipes and new ideas from. So far everything I have tried from this cookbook turned out well. Corned beef is a pantry staple for me. I use it for omelets, pasta sauces, etc. This is just another good idea. The piecrust and filling for this quiche may be made ahead, even a day ahead, kept chilled in the fridge until ready to use. It's convenient to do them ahead so all that needs to be done is the assembly and the baking. The piecrust may even be rolled out and ready in the pan to fill and bake. There's no need to prebake or blind bake the piecrust unless a crispier crust is desired.

For the pie crust:
Start by lining a pie pan with non-stick foil or use a tart pan with removable bottom.
Preheat the oven to 350F ( or 190C ).
1 1/2 cups all purpose flour
1/4 cup each shortening and butter
1 tbsp freshly chopped parsley
1/2 cup iced water
In a large bowl, combine and blend together flour, butter and shortening.
Add the parsley and enough water until mixture binds together in a dough. Chill for 15 mins. Roll dough out to about 1/4" thickness and transfer to the pie or tart pan. Set aside while making the filling.

For the filling:
1 cup hash brown potatoes or diced waxy potatoes, pan fried until cooked then transferred to a paper towel lined plate
1 tbsp canola oil
1 medium onion, sliced thinly
2 garlic cloves, minced
13 oz canned corned beef
3 large eggs
1/2 cup milk
8 basil leaves, thinly sliced
salt and pepper to taste
1/3 cup grated cheddar cheese

Heat the oil in a skillet and cook the onions and garlic for about 8 minutes over gentle heat, until transluscent. Turn out the corned beef into a plate and break it up with a fork. Blend the egg and milk together in a small bowl. Spoon the onions and garlic into the prepeared piecrust and cover with the corned beef. Top with the hash browns or pan fried potatoes. Pour in egg mixture. Season with salt and pepper and sprinkle the cheese over the top. Bake for 40-45 minutes until golden brown and the filling has set.

Recipe derived from The Book of Quiches and Savory Pies by Mandy Phipps - HPBooks (photo above)

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