Make It: McNally’s Irish Pub

Ingredients:

Sugar

1 ¼ Oz Tullemore Dew Irish Whiskey

Coffee

Whipped cream

Irish coffee glass

Directions:

Pour coffee into glass and mix in sugar until fully dissolved.

Stir in whiskey to incorporate.

Top off with whipped cream.

Ingredients:

1 (9”) Pie crust, unbaked

2 Tbl Butter

1 Onion, chopped

1 ½ C Cabbage, chopped

3 Cloves Garlic, minced

2 Tbl Water

1-2 C Diced Cooked corned beef

4 Eggs

¾ C Light cream

4 tsp Flour

½ tsp Caraway seeds

¼ tsp Salt

⅛ tsp Pepper

1 ½ C Shredded Swiss cheese

2 Tbl Grated Parmesan cheese

Directions:

Preheat oven to 375 degrees F.

In large skillet, melt butter. Add onion, cabbage, and garlic.

Cook, stirring frequently until vegetables are crisp and tender, or for about 5-7 minutes.

Add water, cover, and cook for 5 minutes.

Remove cover and cook until liquid is out of the cabbage, or it will come out when the quiche bakes, making it watery.

Stir in corned beef.

Remove pan from heat and cool for 15 minutes.

In medium bowl, combine eggs, light cream, flour, caraway seeds, salt, and pepper, and whisk until blended.

Spread half of cabbage mixture in pie crust.

Top with half of Swiss cheese, and repeat layers. Slowly pour the egg mixture over ingredients in pie crust and sprinkle in Parmesan cheese.

Bake 30-40 minutes or until quiche is puffed and golden-brown in spots. Cool 5 minutes, then slice and serve.