Corned Beef Quiche

1 pastry crust
1/2 pound cooked corned beef, diced
1 cup Swiss cheese, grated
2 teaspoons caraway seeds, optional
4 eggs
2 cups whole milk
1/4 teaspoon salt, optional
1/4 teaspoon pepper
1 tablespoon onions, or to taste

Press pastry crust into a 9 inch pie plate. Flute edges (make a decorative scalloped
edge). Dice corned beef and place in pastry shell. Add grated cheese. Sprinkle with
caraway seeds.

Beat eggs. Add milk, salt, pepper, and onion. Mix well. Pour custard over meat and
cheese. Bake at 375 degrees for 40-45 minutes or until golden brown and center is
cooked through. Allow quiche to stand 10 minutes before cutting.

Serve with fresh fruit. Also goes well with sauerkraut for a Reuben sandwich appeal
in a quiche.

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