Corned Beef and Cabbage Quiche

This quiche is great for breakfast, brunch or lunch!
Directions for: Corned Beef and Cabbage Quiche

Ingredients

Quiche

1 Tbsp salted butter

2 cups green cabbage, finely sliced

1 Tbsp caraway seeds

1 pie crust, homemade or store-bought, recipe follows

All-purpose flour, for rolling

8 oz corned beef, cut into small pieces

1 cups half and half

1 Tbsp Dijon mustard

8 large eggs

Kosher salt and freshly ground black pepper

Perfect Pie Crust

3 cups all-purpose flour

cup vegetable shortening

12 Tbsp salted butter

1 large egg

5 Tbsp cold water

1 Tbsp white vinegar

1 tsp kosher salt

Directions

Quiche

1. Preheat the oven to 400F.

2. Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.

3. 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.

4. Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.

5. 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.

Perfect Pie Crust

1. 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.

2. 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.

Video

See more: Beef, Bake, Brunch, Eggs/Dairy, Vegetables, Breakfast