Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
4
Yield:
1 8-inch quiche
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray.

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  • 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.

Nutrition Facts

258 calories; protein 18.9g; carbohydrates 9.1g; fat 16.8g; cholesterol 308.7mg; sodium 547.5mg. Full Nutrition
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