Beef Shank Egg Casserole

original recipe found here

Beef Shank Egg Casserole

INGREDIENTS:

• 3 tablespoons fine, dry, plain breadcrumbs
• 1 medium onion, diced
• 1 1/2 to 2 cups diced cooked beef shank, diced/shredded
• 1 tablespoon unsalted butter
• 8 oz. sharp white cheddar, shredded
• 5 large eggs
• 1 cup heavy cream
• 1 cup milk 
• 1/2 teaspoon pepper
• Fresh chives on top

DIRECTIONS:

1. Preheat oven to 400 degrees F with rack in middle.
2. Butter quiche dish, then sprinkle all over with breadcrumbs. Create a prefitted foil top (in case of overbrowning).
3. Cook onions with ham in butter in a heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 to 8 minutes. Spread in dish over breadcrumbs, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk and pepper and pour over cheese. Sprinkle top with chives.
5. Bake until top is golden and custard is set in center, 35 to 40 minutes. If it's overbrowning on top and the center still in not set, loosely cover with the prefitted foil and place back into the oven for five to eight minutes or so.
6. Cool slightly before cutting into wedges.

**Note: To reheat the quiche, do so with foil on top at 350 degrees F for about 10-15 minutes or until it's hot. Always let it sit a bit before cutting.

-Alyssa