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Beef Cabbage Quiche


2 (15 oz.) cans corn beef hash
1/4 c. flour
2 eggs
4 eggs, beaten
2 c. light cream (2%)
1 c. shredded Swiss cheese (4 oz.)
1 c. shredded cabbage
2 green onions
1 tsp. salt
5 drops red pepper sauce


Heat oven to 375 degrees. Mix corned beef hash, flour and 2 eggs thoroughly. Press mixture firmly and evenly against bottom and sides to within 1 inch of top of ungreased baking dish, 13x9x1 inches. Bake meat crust 25 minutes. Remove meat crust from oven; drain. Reduce oven temperature to 350 degrees. Mix 4 beaten eggs, cream, cheese, cabbage, onions, salt and pepper sauce; pour into meat crust.

Sprinkle with paprika. (At this point, quiche can be refrigerated up to 24 hours.) Bake quiche until knife inserted 1 inch from edge comes out clean, 50 minutes to 1 hour. 8 servings.

You can substitute 3 teaspoon of salsa for the red pepper.

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