Friday Feast - Corned beef, cheese and onion quiche

It's a while since I posted a new recipe on here, and it was so lovely to temporarily feel up to making and rolling out pastry the other week (albeit from a packet) to bake this lovely quiche. Ha, then the lurgy arrived so I'm falling back on this draft post sooner than planned! Nice recipe for Christmas time😋

A lady at Len's archery club bakes for them each week and he's been raving about her similar quiche for weeks now. So, I found a recipe and had a play. Apparently it's not quite the same but delicious in any case!

Corned beef, cheese and onion quiche 

Ingredients

Makes: 1 quiche - warning, be careful here! I used a standard shallow quiche dish and had I not reduced the quantities by a third then we'd have had a right load of waste/overflow. My advice is to even half the amount of mixture or use a really deep quiche/pie dish - I have that one I inherited which is at least 1.5" deep and will certainly use that next time.

The quantities below are the original recipe - my adaptations (six eggs for two of us seemed huge!) are in brackets

• 1 packet shortcrust pastry mix (I used half a 450g packet ie. 225g - which would still be sufficient for the deep dish I described above)
• 1 (500g) tin corned beef (I used a 340g tin)
• 1 large onion (we love onion so I kept this roughly the same)
• 6 eggs (I used 4 eggs)
• 75ml milk (I used 50ml instead)
• 500g mature coloured Cheddar cheese, grated (I used 375g, which was enough to make this a very cheesy quiche)

Method

Prep: 25 min |Cook: 55 min (ha, ha - as if! I always take loads longer preparing than recipes actually allow!)

	1. Preheat oven to 200 C / Gas 6. Our oven is quite hot so I popped it down by 20 degrees.
	2. Make pastry as per instructions on packet, then grease a quiche dish with butter. I skipped the butter part btw. Roll out pastry and line the quiche dish with pastry. Blind bake pastry for 15 minutes. I always take the greaseproof paper lining and the ceramic baking beans I use out once the case reaches this 'cooked' stage and then pop it back into the oven for about 6 minutes to totally crisp up any potential 'soggy bottoms'.
	3. Whilst pastry is blind baking, begin making the filling: Cut corned beef into cubes and finely chop the onion. Fry these two ingredients together in a frying pan until the corned beef turns to a mush. Then take off the heat.
	4. Beat the eggs and milk together.
	5. Put about a third of the grated cheese into the pastry case, then put the corned beef and onion mixture on top of the cheese in the pastry case. Then top with another third of the cheese.
	6. Pour the egg mix over the corned beef and onion in the pastry case. Then sprinkle the remaining cheese over the top.
	7. Cover the quiche with tin foil and place in the centre of the oven for 45 minutes. Take care at this point, if the topping touches the foil then it will stick and slightly peel off the top of the quiche at the next step!
	8. After 45 minutes remove the tin foil and put the quiche back in the oven until the top goes a lovely golden colour, usually about 10 minutes.
	9. Remove from oven and leave in the dish to to cool or serve immediately.

Tip:

This quiche can be eaten straight away, eaten cold or reheated in the microwave. It goes lovely with either chips and baked beans or a nice refreshing salad. I know that Len eats it cold at archery, but there again it seems that the recipe is slightly different.

I served ours with mashed sweet/plain potatoes and cabbage, We also had half the quiche left over - it's in the freezer right now in the hope that it can be defrosted, popped onto a pie dish and reheated to its former glory! All the more so since I finally got a bit of an apetite again.