Bully Beef Quiche

A crustless bully beef quiche is a savoury tart made with a tin of bully beef. I've added pine nuts for texture, and flavoured it with mustard and sriracha sauce for a bit of bite. It's great for a quick and easy lunch, and as a bonus kiddies love it!!!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat ove to 200°C / 400°F
2. 2Fry onions in the sunflower oil until they turn translucent. Do not brown.
3. 3Add mushrooms and pinenuts and continue to fry until the moisture from the mushrooms has evaporated.
4. 4Allow to cool.
5. 5Place chopped bully beef and breadcrumbs in a mixing bowl. Add the mushrooms and onions.
6. 6Beat the eggs in a measuring jug and add the cream. Add sufficient milk to make up 250ml (1 cup).
7. 7Stir in the cornflour, mustard, sriracha or tabasco, salt and pepper and add to the meat mixture.
8. 8Stir well to combine and spoon into a greased baking dish.
9. 9Sprinkle with grated cheese.
10. 10Place 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.