About this recipe:Easy to make, full of flavour, eaten hot or cold this delicious quiche will probably be the nicest tasting quiche, which you will make again again and again. I have made the recipe with packet shortcrust pastry for convenience but you can use your own pastry recipe if you prefer.
Make pastry as per instructions on packet, then grease a quiche dish with butter. Roll out pastry and line the quiche dish with pastry. Blind bake pastry for 15 minutes.
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.
Beat the eggs and milk together.
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.
Pour the egg mix over the corned beef and onion in the pastry case. Then sprinkle the remaining cheese over the top.
Cover the quiche with tin foil and place in the centre of the oven for 45 minutes.
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.
Remove from oven and leave in the dish to to cool or serve immediately.
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.