Best 5 Corned Beef Quiche Recipes

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**Corned Beef Quiche: A Savory and Versatile Dish**

Indulge in the delightful combination of flavors and textures with our tantalizing Corned Beef Quiche. This versatile dish seamlessly blends the richness of corned beef, the creaminess of custard, and the flaky crust, resulting in a culinary masterpiece. As you dive into the heart of this quiche, you'll encounter a symphony of flavors, from the salty and savory corned beef to the velvety smooth custard. Encased within a golden-brown crust, each bite offers a satisfying crunch and a burst of delectable fillings. Whether served as a hearty breakfast, a light lunch, or an impressive brunch, the Corned Beef Quiche promises to leave a lasting impression on your taste buds. Embark on a culinary journey with our diverse selection of recipes, ranging from the classic Corned Beef Quiche to variations that incorporate unique ingredients and cooking techniques.

Let's cook with our 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

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 AND CABBAGE QUICHE



Corned Beef and Cabbage Quiche image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon salted butter
2 cups finely sliced green cabbage
1 tablespoon caraway seeds
1 pie crust, homemade or store-bought, recipe follows
All-purpose flour, for rolling
8 ounces corned beef, cut into small pieces
1 1/2 cups half-and-half
1 tablespoon Dijon mustard
8 large eggs
Kosher salt and freshly ground black pepper
3 cups all-purpose flour
3/4 cup vegetable shortening
1 1/2 sticks (12 tablespoons) salted butter
1 large egg
5 tablespoons cold water
1 tablespoon white vinegar
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.
  • Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.
  • Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.
  • Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
  • Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
  • Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

CORNED BEEF QUICHE



Corned Beef Quiche image

Always my favorite quiche, this recipe was give to me by a friend many years ago. You can serve it at a brunch, ladies luncheon, a midnight snack, or take to a potluck supper. An upscale version of corned beef hash! YUMMY.

Provided by BeachGirl

Categories     Cheese

Time 1h15m

Yield 30 appetizer servings, 6 serving(s)

Number Of Ingredients 8

1 deep dish pie shell
15 ounces corn beef hash (I use 50% less fat by Mary Kitchen)
1/4 teaspoon salt (optional)
1/4 cup grated onion
2 eggs or 1/2 cup egg substitute
1/4 teaspoon ground black pepper
4 ounces whipped cream cheese with chives or 4 ounces whipped cream cheese
1 cup cream-style cottage cheese or 1 cup small curd cottage cheese

Steps:

  • Mix all Bottom Layer ingredients together and press into pie crust.
  • Mix all Top Layer ingredients together and pour over the first layer.
  • Bake at 350 degrees for 50-60 minutes or until set and firm in middle.
  • Cut into 4-6 wedges and serve.
  • MAKE-AHEAD: This can be made, baked and frozen.
  • VARIATION: To make as an appetizer, use a refrigerated pastry crust.
  • Press pastry into a rectangular baking pan and follow Steps 1 and 2.
  • Cut into small squares.

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

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

MINI CORNED BEEF QUICHE



Mini Corned Beef Quiche image

Corned beef hash, spinach, cheese, and egg baked in individual pie shells. Perfect for brunch.

Provided by Soup Loving Nicole

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 30m

Yield 4

Number Of Ingredients 7

8 frozen mini pastry shells, thawed
3 eggs
½ cup milk
black pepper to taste
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
½ cup baby spinach leaves, torn
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place shells on a baking sheet and prick holes in the bottom of the shells with a fork.
  • Whisk eggs, milk, and black pepper together in a mixing bowl until well blended.
  • Heat a large non-stick skillet over medium heat. Add corned beef hash; cook and stir until hot, about 5 minutes. Remove from heat.
  • Spoon 1 tablespoon of the corned beef hash into the bottom of each shell. Divide spinach among the shells; top with shredded cheese. Slowly pour egg mixture into the shells.
  • Bake in preheated oven until eggs are set, about 15 minutes.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 13.6 g, Cholesterol 184.8 mg, Fat 20 g, Fiber 1.1 g, Protein 17.9 g, SaturatedFat 9.2 g, Sodium 573.5 mg, Sugar 1.8 g

Tips:

  • Use a good quality corned beef. This will make a big difference in the flavor of your quiche.
  • Shred the corned beef before cooking it. This will help it to cook evenly.
  • Don't overcook the corned beef. It should be cooked through, but not tough.
  • Use a deep-dish pie plate for your quiche. This will help to prevent the quiche from overflowing.
  • Preheat your oven before baking the quiche. This will help to ensure that the quiche cooks evenly.
  • Let the quiche cool slightly before serving. This will help it to set and make it easier to slice.

Conclusion:

Corned beef quiche is a delicious and easy-to-make dish that is perfect for brunch, lunch, or dinner. With its flaky crust, creamy filling, and flavorful corned beef, this quiche is sure to be a hit with your family and friends.

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