Corned Beef Quiche

Always my favorite quiche, this recipe was give to me by a friend many years ago. You can serve it at a brunch, ladies luncheon, a midnight snack, or take to a potluck supper. An upscale version of corned beef hash! YUMMY.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 30 appetizer servings

Ingredients

• 1  deep dish pie shell

• BOTTOM LAYER

• 15  ounces  corn beef hash (I use 50% less fat by Mary Kitchen)
• 1⁄4 teaspoon salt (optional)
• 1⁄4 cup  grated onion

• TOP LAYER

• 2  eggs or 1⁄2 cup egg substitute
• 1⁄4 teaspoon ground black pepper
• 4  ounces  whipped cream cheese with chives or 4  ounces  whipped cream cheese
• 1  cup cream-style cottage cheese or 1  cup small curd cottage cheese

Directions

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