Do yourself a favor and make sure you make enough extra corned beef for St. Patrick’s Day to make this quiche.You will thank me later. It comes together quickly and the flavors really shine with just a few ingredients. It is a delicious play on quiche, and much healthier than a traditional quiche. I replaced the traditional flaky butter crust for a vegetable ~ yes potatoes are starchy but they are in fact a vegetable filled with vitamin C and fiber among other nutrients. I love replacing an item, that although delicious doesn’t help the waistline, with a healthy alternative without taking away from the flavor. I had planned to make corned beef hash but I also really wanted to have quiche so I thought why not combine the two?! I’m glad that I decided to give this a try. It will be a dish that will be made when we have extra corned beef, if I am being honest that doesn’t happen often. I will just have to plan to make it. My husband enjoyed eating it plain, while our oldest liked it with dijon mustard. I liked mine with dijon and jalapenos, I love spicy food!
Corned Beef Hash Quiche
2 cooled baked Russet Potatoes
1 Tablespoon Butter, melted
1/2 teaspoon Caraway Seeds
2-4 slices Baby Swiss Cheese (I used 2 large deli slices, it covered the crust completely)
1/2 Cup Caramelized onions
1 Heaping Cup cooked diced Corned Beef
1 1/2 Cup milk
Salt and Pepper
Parsley for garnish
1. Preheat oven to 375*. Grate potatoes (I leave the skin on for texture and color) into a bowl and mix in melted butter, caraway seeds and salt & pepper to taste. Press the potato mixture into the bottom and up the sides of a greased pie dish. Bake for 20 minutes.
2. Add eggs, milk and salt and pepper to taste to a blender and blend on low for 30 seconds. Alternatively whisk in a bowl.
3. Carefully layer the fillings in the hot potato crust: swiss cheese, caramelized onions, corned beef. Drizzle the egg mixture over the fillings. Return to the oven for 35-40 minutes until the custard has set. Garnish with parsley and allow to rest for ten minutes before serving.