Best Corned Beef Hash Quiche Recipes

CORNED BEEF HASH QUICHE

Corned Beef Hash Quiche image

If you're a fan of corned beef hash, this quiche will not disappoint. This is my favorite version of this delicious quiche.

Provided by nygeo

Categories Main Dish Recipes 100+ Quiche Recipes

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
½ cup diced cooked ham
4 large eggs
¼ cup milk
1 teaspoon garlic powder
salt and ground black pepper to taste
1 (15 ounce) can corned beef hash
1 (9 inch) frozen deep-dish pie crust
1 cup shredded Cheddar cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a skillet over medium heat. Saute onion and ham in the melted butter until onions are soft and ham begins to brown, 8 to 10 minutes. Remove from the heat and set aside to cool.
Whisk eggs, milk, garlic powder, salt, and pepper together in a large bowl.
Evenly spread corned beef hash onto the pie crust, pressing firmly with the back of a spoon. Spread ham and onion mixture over top. Pour egg mixture over the top until filled; avoid overfilling. Top with Cheddar cheese.
Place the quiche on a cookie sheet and bake in the preheated oven until crust is golden brown and center is set, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 18.7 g, Cholesterol 134.3 mg, Fat 23.7 g, Fiber 0.7 g, Protein 14.3 g, SaturatedFat 10.6 g, Sodium 665.5 mg, Sugar 2.1 g

CORNED BEEF HASH CRUSTLESS QUICHE

Corned Beef Hash Crustless Quiche image

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.

Provided by Laura

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
6 eggs
¼ cup milk
freshly ground black pepper to taste
2 pinches dried dill weed
11 frozen bite-size seasoned potato nuggets (such as Crispy Crowns®), or to taste
½ cup chopped cooked corned beef
½ cup chopped onion
½ cup shredded sharp Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

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.

Nutrition Facts : Calories 258 calories, Carbohydrate 9.1 g, Cholesterol 308.7 mg, Fat 16.8 g, Fiber 1 g, Protein 18.9 g, SaturatedFat 7.1 g, Sodium 547.5 mg, Sugar 2.4 g