A surprisingly popular quiche variation!
Corned Beef Quiche
1 tin of Corned Beef (340g)
6 Large Eggs
50g Creme Fraiche
50g Cheddar Cheese (or other cheese of choice)
60g Leeks, finely chopped (or other chopped veg of your choice)
Seasoning & Spices of choice
Preheat the oven to 180°C.
Add the corned beef and seasoning of choice (e.g. chilli & garlic) to a small food processor and blitz to combine. Alternatively, mix this by hand.
Press the corned beef mix into your quiche tin (line it with greaseproof baking paper if needed). We use an 8" dish and there's enough mixture to press up the sides too.
You can blind bake this base if you prefer a slightly sturdier quiche - pop the corned beef base in the oven for 10-15 minutes whilst you make the filling.
If you'd like to add some vegetables to your quiche, melt the butter in a small pan over a medium heat. Cook the leeks (or your chosen veg) for 5-10 minutes until soft.
Crack the eggs into a large bowl along with the creme fraiche. Whisk these together and add any seasoning of choice.
Add the cooked vegetables to the quiche dish and spread on top of the corned beef base. Pour the egg mixture on top.
Grate your cheese of choice and sprinkle this evenly on top of the egg mixture.
Bake for around 30 minutes until fully set. The quiche will sink as it cools.