Corned Beef Quiche - cooking recipe

Ingredients

1 deep dish pie shell
BOTTOM LAYER
15 ounces corn beef hash (I use 50% less fat by Mary Kitchen)
1/4 teaspoon salt (optional)
1/4 cup grated onion
TOP LAYER
2 eggs or 1/2 cup egg substitute
1/4 teaspoon ground black pepper
4 ounces whipped cream cheese with chives or 4 ounces whipped cream cheese
1 cup cream-style cottage cheese or 1 cup small curd cottage cheese

Preparation

Mix all Bottom Layer ingredients together and press into pie crust.
Mix all Top Layer ingredients together and pour over the first layer.
Bake at 350 degrees for 50-60 minutes or until set and firm in middle.
Cut into 4-6 wedges and serve.
MAKE-AHEAD: This can be made, baked and frozen.
VARIATION: To make as an appetizer, use a refrigerated pastry crust.
Press pastry into a rectangular baking pan and follow Steps 1 and 2.
Cut into small squares.