Are you looking for a way to change up your leftover St. Patrick's Day corned beef? I make an easy quiche recipe that makes use of several traditional St. Patrick's Day meal leftovers such as corned beef, cabbage and rice, made into a tasty quiche using a refrigerated pie crust to shave even more time off meal preparation. This recipe can be eaten immediately and does not have to be refrigerated overnight. It is great for lunch, brunch or a fun spin on dinner. It tastes great straight from the oven to the dinner table.
"Cheesy Corned Beef Quiche"
1 unbaked 9-inch pie crust
1 egg white
1 cup corned beef, cooked and chopped
1/2 cup cooked rice ( I used brown rice)
1/2 cup cabbage, cooked and chopped
1/4 cup shredded cheese (I use a shredded mix of Monterey Jack, Colby and Cheddar Cheeses)
Preheat oven to 400 degrees. Bake pie crust according to package directions. Line rim of crust with aluminum foil to avoid burnt crust edges. Remove baked pie crust from oven and place on cooling rack. In large bowl, whisk eggs until well beaten. Stir in corned beef, rice and cabbage. Add cheese. Mix enough to combine. Pour into prepared pie crust. Bake 40-45 minutes or until quiche is golden brown. Enjoy!