Corned Beef Quiche Recipes

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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 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 HASH QUICHE {THE BEST QUICHE RECIPE}



Corned Beef Hash Quiche {The Best Quiche Recipe} image

Corned Beef Hash Quiche is the best quiche recipe. Inspired by corned beef hash and eggs, this quiche recipe is made simple by using a canned corned beef hash recipe!

Provided by Deanna @SeductionInTheKitchen.com

Categories     Breakfast Recipes

Time 1h15m

Number Of Ingredients 9

9 inch prepared single pie crust
15 oz can of corned beef hash
1 cup shredded Swiss cheese
1/3 cup minced onion
1 clove garlic, minced
5 eggs, beaten
1 cup heavy cream
1/2 cup 2% milk
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425F degrees
  • In a bowl, add the canned corned beef hash, the eggs, onions, garlic, milk, cream, cheese and pepper.
  • Mix everything together.
  • Pour the mixture into the pie crust.
  • Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees
  • Bake for about 45 minutes.
  • Insert a knife into the center, if it comes out clean the quiche is done. If not bake for additional time until the knife comes out clean.
  • Once done, allow quiche to sit 10 minutes before cutting into wedges.
  • Serve it up and ENJOY!

Nutrition Facts : Calories 526 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 241 milligrams cholesterol, Fat 38 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 504 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

REUBEN QUICHE -- FULLY DRESSED!



Reuben Quiche -- Fully Dressed! image

Finding ways to use a 3.5 pound corned beef flat that I cooked in the crock pot with 3/4 cup dry sherry, the spice packet, 1/2 teaspoon dry mustard, 2 bay leaves, 2 tablespoons black pepper corns, and 3 tablespoons brown sugar for 10 hours -- or you can buy corned beef in your deli! :) This was Inspired from reading Recipe #341361 that I have not tried -- maybe one day, I'll get creative and make this recipe a complete reuben by making a homemade crust containing rye flour! Yeah, yeah! Maybe one day -- :)

Provided by KerfuffleUponWincle

Categories     Savory Pies

Time 1h15m

Yield 1 10-inch quiche, 8 serving(s)

Number Of Ingredients 11

1 ready to bake rolled-up pie crust (Pillsbury brand crust was used!)
1/3 lb corned beef, sliced thinly and cut into very small pieces (about 1 1/2 cups)
1 cup sauerkraut (well drained on paper towels)
4 ounces swiss cheese (minced finely ~ about 1 cup)
1 teaspoon caraway seed
2 tablespoons finely chopped bread and butter pickles (10-11 slices)
3 ounces cream cheese (at room temperature)
3 tablespoons ketchup
black peppercorns (coarsely ground, about 1/2 teaspoon, or to taste!)
5 large eggs
1 cup half-and-half

Steps:

  • Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
  • Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
  • Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
  • Place corned beef mixture into unbaked crust.
  • Stir/beat the room temperature cream cheese with a fork until fluffy ~ add ketchup, freshly ground black pepper, and eggs and beat until mixed ~ add half and half and mix well!
  • Carefully pour egg mixture over corned beef mixture.
  • Bake for 40-45 minutes or until set.
  • Cool for about 20 minutes before slicing/serving.

Nutrition Facts : Calories 349.2, Fat 25.4, SaturatedFat 11.1, Cholesterol 186.6, Sodium 643.9, Carbohydrate 15.7, Fiber 1.4, Sugar 2.4, Protein 14.6

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.

MINI CORNED BEEF QUICHES RECIPE BY TASTY



Mini Corned Beef Quiches Recipe by Tasty image

Here's what you need: Hereford Corned Beef, eggs, half & half, nutmeg, cayenne pepper, garlic powder, salt, shredded cheddar cheese, spinach, puff pastry

Provided by Felicity Bieker

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 10

1 can Hereford Corned Beef
4 eggs
½ cup half & half
½ teaspoon nutmeg
½ teaspoon cayenne pepper
½ teaspoon garlic powder
1 tablespoon salt
1 cup shredded cheddar cheese
1 cup spinach, chopped, cooked
2 packages puff pastry, pre-made

Steps:

  • Preheat the oven to 350°F.
  • Whisk together eggs, cream, and spices.To this, stir in beef, cheddar, and spinach.
  • Roll open dough and cut into 4" square sections.
  • Line a lightly oiled muffin tin with one square of puff pastry dough.
  • Evenly distribute egg mixture between each muffin section.
  • Bake on the middle rack for 25-30 minutes, or until the egg is set in the center.
  • Let cool slightly before serving.

Nutrition Facts : Calories 838 calories, Carbohydrate 39 grams, Fat 62 grams, Fiber 1 gram, Protein 30 grams, Sugar 1 gram

QUICHE LORRAINE WITH CORNED BEEF BASE



Quiche Lorraine with Corned Beef Base image

Quiche Lorraine with an alternative base to pastry

Provided by iceriley

Time 1h25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Roughly cut up the Onion and fry gently until softened
  • Open the Corned Beef (if you wish to reduce the fat content take off any white fat, cut the Corned Beef into slices and place onto a sheet of kitchen paper on a microwaveable plate. Put the plate into the microwave (time depends on strength of microwave) and gently heat through, the corned beef will soften and this will remove any excess fat, discard the kitchen paper).
  • Pre-heat oven to 190ºC / 375ºF / Gas 5.
  • In a bowl, mix together the Corned Beef and the chopped onion, put into the base of flan dish and press down firmly with a spoon or fork.
  • Fry the bacon pieces until crisp and sprinkle over them over the top of the base. Top with the grated cheese
  • Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese.
  • Reduce the temperature of the oven to 160C/325F/Gas 3.
  • Bake for 30-40 minutes or until set. Remove from the oven.
  • Serve hot or cold on its own or with a salad

REUBEN QUICHE



Reuben Quiche image

Deli flavors come together in this one-of-a-kind quiche. Serve a little Thousand Island dressing on the side for that authentic Reuben taste. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers
1 tablespoon rye or all-purpose flour
2 tablespoons plus 1-1/2 teaspoons butter, melted
FILLING:
5 green onions, chopped
1 tablespoon butter
1-1/2 cups shredded Swiss cheese, divided
1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
1/2 cup sauerkraut, well drained
4 large eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese., Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 395 calories, Fat 26g fat (13g saturated fat), Cholesterol 211mg cholesterol, Sodium 673mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

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