Corned Beef Hash Crustless Quiche

Name: Corned Beef Hash Crustless Quiche
Ingredients: cooking spray; 6 eggs; 1/4 cup milk; freshly ground black pepper to taste; 2 pinches dried dill weed; 11 frozen bite-size seasoned potato nuggets (such as Crispy Crowns(R)), or to taste; 1/2 cup chopped cooked corned beef; 1/2 cup chopped onion; 1/2 cup shredded sharp Cheddar cheese; 1/4 cup grated Parmesan cheese

10 ingredients

5 steps

Ingredients

cooking spray
6 eggs
1/4 cup milk
freshly ground black pepper to taste
2 pinches dried dill weed
11 frozen bite-size seasoned potato nuggets (such as Crispy Crowns(R)), or to taste
1/2 cup chopped cooked corned beef
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch pie pan with cooking spray.
2

Whisk eggs and milk together in a bowl. Season with black pepper and dill.
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.
4

Stir potato nugget mixture into egg mixture. Fold in Cheddar cheese and Parmesan cheese. Pour into pie pan.
5

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