Corned Beef Hash Crustless Quiche Recipes

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.

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.

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.

Steps:

• In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

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.

Steps:

• Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
• Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.