BEEF & CABBAGE QUICHE

By á-2424

Ingredients

• 2 (15 oz.) cans corn beef hash
• 1/4 c.flour
• 2 eggs
• 4 eggs, beaten
• 2 c. light cream (2%)
• 1 c. shredded Swiss cheese (4 oz.)
• 1 c. shredded cabbage
• 2 green onions
• 1 tsp. salt

Details

Servings 8

Preparation

Step 1

Heat oven to 375 degrees.
Mix corned beef hash, flour and 2 eggs thoroughly.
Press mixture firmly and evenly against bottom and sides to within 1 inch of top of ungreased baking dish, 13x9x1 inches. Bake meat crust 25 minutes. Remove meat crust from oven; drain. Reduce oven temperature to 350 degrees. Mix 4 beaten eggs, cream, cheese, cabbage, onions, salt and pepper sauce; pour into meat crust.
Sprinkle with paprika.
At this point, quiche can be refrigerated up to 24 hours.
Bake quiche until knife inserted 1 inch from edge comes out clean, 50 minutes to 1 hour.