The recipe to this actually does comes from 1940 wartime. It was handed to me by a lovely old lady whose mother cooked it for her back in the day. I'm not sure where the 'Betty' comes from... maybe her mother was called Betty? I think its likely.
Either way - its a delicious little recipe and I have hardly changed it over the years. I just added a chilli as I think corned beef and chilli go very well together. But you can omit if you like. I think children would love this!
Ingredients:
1 tin corned beef, chopped
1 tsp. oil
1 onion, finely chopped
1 red chilli, seeds removed, chopped
pack of ready to roll pastry
3 large eggs
100g cheddar cheese, grated
dash of milk
salt & pepper
Method:
Set the oven to 180 C. Roll out your pastry to fit an 8-9 inch, loose bottomed quiche tin which has been greased. Lay the pastry in the tin, letting the pastry overhang the sides.
In 1 tsp. oil, fry the chopped onion and chilli until cooked.
Layer the corned beef, onion and cheese in the pastry case and season well with salt & pepper. Whisk together the eggs and a dash of milk and pour evenly over the top of the corned beef mix. Pop in the oven for about 35-40 minutes, until the egg is set in the middle. Leave to cool for 5 minutes and trim off the excess pastry.
You can serve this with a side salad, maybe with chips. Or take wedges of it packed in a picnic. I had it the way I have always had it. Still warm with some hot baked beans, Delicious! And a lovely remembrance of the war.
