Corned Beef Quiche

• 1 deep dish pie shell
• BOTTOM LAYER
• 15 ounces corn beef hash (I use 50% less fat by Mary Kitchen)
• 1/4 teaspoon salt (optional)
• 1/4 cup grated onion
• TOP LAYER
• 2 eggs or 1/2 cup egg substitute
• 1/4 teaspoon ground black pepper
• 4 ounces whipped cream cheese with chives or 4 ounces whipped cream cheese
• 1 cup cream-style cottage cheese or 1 cup small curd cottage cheese

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

dish pie shell, layer, corn beef hash, salt, onion, layer, eggs, ground black pepper, cream cheese, creamstyle cottage cheese

Taken from www.food.com/recipe/corned-beef-quiche-58834 (may not work)