Recipe of the day: Bully beef quiche with cheese

If you are a fan of bully beef, this tasty quiche with cheese will be your new favourite recipe when you need to put a quick meal together.

You can have this dish ready in an hour, which means it’s great for evenings when you need a quick meal before load shedding hits.

ALSO SEE: Recipe of the day: Delicious butter chicken naan bread parcels and pancakes

Bully Beef Quiche

This crustless bully beef quiche recipe is great for a quick lunch or dinner. Serve it with a side salad to make a proper meal out of it. 

• Author: foodleclub
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 Minutes
• Yield: 2 1x
• Category: Budget recipes, Mains, Dinner, Lunch
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 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
• ½ 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
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 to 3 tablespoons cheddar cheese grated

Instructions

1. Preheat oven to 200°C
2. Fry onions in the sunflower oil until they turn translucent. Do not brown.
3. Add mushrooms and pinenuts and continue to fry until the moisture from the mushrooms has evaporated.
4. Allow to cool.
5. Place chopped bully beef and breadcrumbs in a mixing bowl. Add the mushrooms and onions.
6. Beat the eggs in a measuring jug and add the cream. Add sufficient milk to make up 250ml (1 cup).
7. Stir in the cornflour, mustard, sriracha or tabasco, salt and pepper and add to the meat mixture.
8. Stir well to combine and spoon into a greased baking dish.
9. Sprinkle with grated cheese.
10. Place in the preheated oven and bake for about 30 minutes until the cheese is golden and the tart is set.
11. Remove from the oven and allow to cool.

Notes

• If you don’t have Panko breadcrumbs to hand you can substitute with 1 cup breadcrumbs made from grated day-old bread.
• Chop the mushrooms and onions into very fine dice – approximately 1/2 cm for the onions and 1 cm for the mushrooms.
• If you don’t have cream you can substitute with additional milk.
• I used a 9″ x 7″ pyrex baking dish.
• Fry the mushrooms and onions until they are quite dry.  If there is too much moisture left in the mixtue the tart will not set properly.
• Calories are per slice, assuming the quiche is cut into 8 pieces.

Nutrition

• Calories: 251kcal
• Sugar: 1.9g
• Sodium: 668mg
• Fat: 15.4g
• Saturated Fat: 5.4g
• Carbohydrates: 11.4g
• Fiber: 1.3g
• Protein: 16.2g
• Cholesterol: 88mg