Beef - Meat Crusted Quiche Recipe
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Ingredients: 10 eggs
2 C shredded cheese (I used 1 C Swiss & 1 C Gruyère)
Substitute in some pepper Jack if you like a little kick or all 2 C Pepper Jack for more kick
1 1/2 C Heavy Whipping Cream
1 1/2 C chopped or shredded or cubed Corned Beef
2 T Dijon or horseradish mustard
1/4 t pepper
1/2 T dried parsley (optional)
2 T dehydrated onion bits (optional)
Mix everything together
Butter glass pie plate, lay thin sliced deli pastrami in bottom and up sides
Pour mixture onto meat “crust”
BAKE 350° for about 45 minutes until golden brown on top
Let cool 10 min before cutting and serving
DELICIOUS VARIATIONS:
GREEK:
Gyro meat “crust” with crumbled ground lamb & feta & Greek herbs mixed into egg mixture
ITALIAN:
Prosciutto or salami meat “crust” with sausage & grated Parmesan & Italian herbs mixed into egg mixture
To REDUCE SALTINESS of corned beef:
-Can soak in bowl of water in refrigerator and change out water every 4 hours or just leave over night and toss water in the morning
-Can boil first in water for an hour and drain and cook by any method after
-Slow cooker - can cover in water when placing in slow cooker and discard that water when cooking is completed and that takes some of the saltiness out
COOKING
1. CROCK POT: either with water or no water 4-6 hrs HI 8-10 hrs LOW or even overnight
2. BAKE : 350 degrees fat side up, rub with mustard first then bake covered 1 hr per pound of meat
3. BOIL/simmer in pot of water for 4 hours
I SKIP THE SEASON PACKET (mustard seed coriander seed peppercorn seed anise seeds)
GREAT VARIATIONS:
GREEK::: LAMB/FETA….sliced gyro meat crust with some Greek seasoning
ITALIAN::: SAUSAGE/MOZZ/PARMESAN c ITALIAN HERBS and PROSCIUTTO CRUST
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