Recipe of Kale Quiche Crustless

Corned Beef Hash Crustless Quiche

Spinach and kale quiche with four crust options you can make this quiche crustless by coating a pie pan generously with butter and pouring quiche ingredients right into the pan.

Recipe Summary Corned Beef Hash Crustless Quiche

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.

Ingredients | Kale Quiche Crustless

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

Directions

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.

Info | Kale Quiche Crustless

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

TAG : Corned Beef Hash Crustless Quiche

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