Corned Beef and Sundried Tomato Quiche.

This quiche is a delicious way to use up leftover corned beef. You can add cheese to the top of it if you can eat cheese. I can’t, and it doesn’t need cheese to be very yummy. The polenta in the crust gives the base a lovely crunch and an enticing golden hue.

Crust Ingredients.

One cup of self-raising flour.

Half a cup of polenta.

One tablespoon of mixed Italian herbs.

One teaspoon of turmeric.

One teaspoon of salt.

Quarter of a cup of oil.

Quarter of a cup of water.

Flour to sprinkle.

Savoury Custard Ingredients.

One onion finely diced.

One tablespoon of oil.

One heaped cup of diced corned beef.

Half a cup of sundried tomatoes.

One cup of tinned diced tomatoes (with juice).

6 eggs.

Topping ingredients.

One tomato thinly sliced.

One cup of cheese (optional).

A little salt.

Instructions.

Preheat the oven to 230c (446f).

Combine the flour and the polenta.

Add the herbs, turmeric and salt.

Mix together.

Add the oil. Lightly mix the oil into the mixture.

Add the water. Mix lightly.

Your dough should be dry enough to handle without it sticking to you and wet enough to hold together.

You may need to add a little water or a sprinkle of flour to achieve this.

Cover the dough with cling wrap and chill it for five minutes.

Once it is chilled, press it into the bottom of your tin.

Bake blind for five minutes. Remove from the oven.

To assemble your savoury custard, sauté your onion. When it is almost cooked, add your corned beef and sundried tomatoes.

In a bowl, whisk together 6 eggs, the Italian herbs and the diced tomatoes in juice. You will not need to add salt to your savoury custard. The sundried tomatoes and the corned beef will provide all the salt you need.

Add the onion, corned beef and sundried tomatoes to the custard.

Pour it across your quiche crust.

If you wish to, you can cover your quiche with cheese at this point.

Add your thin slices of tomato to the top of the quiche. To ensure the tomatoes bake properly, sprinkle a little salt onto them.

Return your quiche to the oven and bake for 30 minutes, or until it is firm and golden brown.

Wait about fifteen minutes before removing it from the tin.

Enjoy! It is delicious!