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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 258 Calories

Ingredients

• 6 eggs
• ¼ cup milk
• ½ cup chopped onion
• ½ cup shredded sharp Cheddar cheese
• ¼ cup grated Parmesan cheese
• freshly ground black pepper to taste
• cooking spray
• ½ cup chopped cooked corned beef
• 2 pinches dried dill weed

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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