Mini Corned Beef Quiche Food

MINI CORNED BEEF QUICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Whisk together eggs, cream, and spices.To this, stir in beef, cheddar, and spinach.
• Roll open dough and cut into 4" square sections.
• Line a lightly oiled muffin tin with one square of puff pastry dough.
• Evenly distribute egg mixture between each muffin section.
• Bake on the middle rack for 25-30 minutes, or until the egg is set in the center.
• Let cool slightly before serving.

CORNED BEEF AND CABBAGE QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.
• Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.
• Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.
• Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
• Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
• Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

CORNED BEEF QUICHE

Steps:

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

MINI CORNED BEEF QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
• Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
• Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
• Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
• Bake in preheated oven until eggs are set, about 15 minutes.

MINI CORNED BEEF QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
• Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
• Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
• Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
• Bake in preheated oven until eggs are set, about 15 minutes.

GROUND BEEF SNACK QUICHES

Steps:

• In a large saucepan over medium heat, cook the beef, garlic powder and pepper until meat is no longer pink; drain and set aside. , Meanwhile, in a small bowl, combine biscuit mix and cornmeal; cut in butter. Add enough water to form a soft dough. , Press onto the bottom and up the sides of greased miniature muffin cups. Place a teaspoonful of the beef mixture into each shell. , In a small bowl, combine the egg, cream, onion, red pepper, salt and cayenne; pour over beef mixture. Sprinkle with cheese. , Bake at 375° for 20 minutes or until a knife inserted in the center comes out clean.