Corned Beef Hash Crustless Quiche recipe

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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

Nutrition Info

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
servingSize: -
sodium: 547.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Whisk eggs and milk together in a bowl. Season with black pepper and dill.

  3. 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.

  4. Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.

  5. Bake in the preheated oven until eggs are firm and cheeses are melted, about 30 minutes.

Recipe Yield

1 8-inch quiche

Recipe Note

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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