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My review
Corned Beef Hash Crustless Quiche
Laura
"I made this recipe from corned beef left over from St. Patrick's Day. I have also used this recipe to make egg muffins using leftover mashed potatoes as the crust."
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Ingredients
1 h 5 m servings 258 calsOriginal recipe yields 4 servings (1 8-inch quiche)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray.
- Whisk eggs and milk together in a bowl. Season with black pepper and dill.
- Place potato nuggets in a large skillet over medium heat; cook and stir until almost thawed, about 5 minutes. Add corned beef and onion; cook and stir until onions are translucent, about 5 minutes. Remove from heat and cool briefly, about 5 minutes.
- Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.
- Bake in the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 258 calories; 16.8 g fat; 9.1 g carbohydrates; 18.9 g protein; 309 mg cholesterol; 548 mg sodium. Full nutrition
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Newest
1/9/2017
A great way to reinvent leftover corned beef into a tasty breakfast. It was a thin quiche, I think it would be better baked in 3 or 4 small ramekins. I baked this in the Panasonic Induction O...