Quiche de carne en conserva

Ingredientes

• 12 ounce / 340 gram tin bully beef ((corned beef) cubed, and any visible fat discarded)
• 1 cup / 75 grams Panko breadcrumbs
• 4 tablespoons / 30 grams pinenuts (optional)
• 1 medium onion (chopped into very fine dice)
• 6 large white mushrooms (chopped into very fine dice)
• 2 tablespoons sunflower oil (for frying the onions and mushrooms)
• 2 large eggs (beaten)
• 1/2 cup single cream
• milk (added to egg and cream to make 250ml (1 cup) total volume)
• 1 tablespoon Dijon or wholegrain mustard
• 1 teaspoon sriracha or tabasco sauce (optional)
• 1 tablespoon cornflour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 to 3 tablespoons cheddar cheese (grated)

Preparación

1. 1

   Preheat ove to 200°C / 400°F

2. 2

   Fry onions in the sunflower oil until they turn translucent. Do not brown.

3. 3

   Add mushrooms and pinenuts and continue to fry until the moisture from the mushrooms has evaporated.

4. 4

   Allow to cool.

5. 5

   Place chopped bully beef and breadcrumbs in a mixing bowl. Add the mushrooms and onions.

6. 6

   Beat the eggs in a measuring jug and add the cream. Add sufficient milk to make up 250ml (1 cup).

7. 7

   Stir in the cornflour, mustard, sriracha or tabasco, salt and pepper and add to the meat mixture.

8. 8

   Stir well to combine and spoon into a greased baking dish.

9. 9

   Sprinkle with grated cheese.

10. 10

    Place in the preheated oven and bake for about 30 minutes until the cheese is golden and the tart is set.

11. 11

    ~Remove from the oven and allow to cool.