Corned Beef is one of our favorite meats. If you can get a good cut from your store, it’s even better. Adding the Sun Dried Tomatoes and Spicy Corn to this dish, just makes it that much better. The Shiitakes are there for their health benefits and to add a little extra flavor. There isn’t much to say about this quiche except that it is supposedly in the top 10 of all of these recipes.
Serves 16 – 22 (2 quiches)
Ingredients
- 1 – 1/2 lb Sliced Corned Beef, roughly chopped
Spicy Corn
- 3 ears of Sweet Corn
- 3 Tbsp Peruvian Chile Lime Seasoning
- 2 Tbsp Pepper
- 2 Tbsp Salt
- 3 pats of Butter
- Optionally you can skip the above by using 1 11 oz can of Green Giant Chipotle White Corn and 1 tsp of Lime Juice
The Rest
- 1/2 cup of sliced Shiitake Mushrooms
- 1 Tbsp Olive Oil
- 1/2 cup of Sun Dried Tomatoes, chopped
- 1 Tbsp Peruvian Chile Lime Seasoning
- 1 Tbsp Ground Black Pepper
- 1/2 Tbsp Sea Salt
- 2 Pie Crusts
- 1 – 1/2 cup of Pepper Jack Cheese, shredded
Preparation
Preparing Corned Beef is very time consuming and you can usually buy it in most stores, so that’s what I do. But if you want to make your own, here is a good recipe. Simply chop up the sliced corned beef into 1/2 inch chunks. And set aside or refrigerate until ready for final assembly
Spicy Corn
Preparing the Spicy Corn can either take a little work, or almost not work, your choice. The working way is to take 3 ears of sweet corn with the husks at least covering 1/2 of the ears. Open them up by folding back the husks and removing the silk. Sprinkle the Salt, Pepper and Seasoning all over the corn and add a pat of Butter to the side where the husk is still attached. Fold the husk back over the ear and wrap in foil. Heat up your grill to at least 400 degrees. When ready, place the wrapped ears of corn on the grill for 15 – 20 minutes per side. When done, remove and allow to cool until you can easily handle them. Cut the kernels off and store them until ready for final assembly.
The easy way is to simply get the Chipotle White Corn can and drain. Then add in the Lime Juice and mix well. Store this in a container until ready for final assembly.
The Rest
To prepare the rest, the only thing that you need to properly prepare the Mushrooms. Assuming you’ve picked up these dried you’ll need to re-hydrate them. Put them in salted water and bring to a boil. Reduce heat and simmer for 10 minutes. Remove and drain them. If you’ve got fresh ones, start with this next step. In a skillet with 1 tablespoon of olive oil, cook the mushrooms for 2 -3 minutes per side over medium high heat. Throwing a dash of salt on as your stirring them. When done, remove from heat and allow to cool enough to chop into 1/4 – 1/2 inch chunks and place into a container. In another container, place the loosely chopped Sun Dried Tomatoes. Refrigerate these until ready for final assembly.
Final Assembly and Cooking
Preheat your oven to 375 degrees. Take the Corned Beef, Spicy Corn, Shiitakes and Sun Dried Tomatoes and thoroughly mix them together in a large mixing bowl. Taking care to fully mix all the ingredients together evenly, split these evenly into each of your pie crusts. Prepare the usual base quiche mix and add the Chile Lime Seasoning, Pepper and Salt into the egg mixture. When fully mixed pour over the ingredients in the pie crusts. Top with the shredded Pepper Jack Cheese and place in the oven for 30 – 40 minutes. When the cheese starts to get golden brown it’s ready to go. Remove from the oven and either serve or pack it up to take to the rink.