This corned beef quiche was adapted from a recipe called "Post-St. Patty’s Crustless Quiche" from the blog, Gourmeted, and is a very creative way to use up that leftover St. Patrick's Day corned beef.
Makes 6 Individual Crustless Corned Beef and Cheese Quiches
Makes 6 Individual Crustless Corned Beef and Cheese Quiches
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 2 tablespoon unsalted butter
- corn flake crumbs, as needed
- 1 chopped white onion
- 1 rib celery, diced
- 1 cup cooked corned beef, diced
- cup colby jack cheese, shredded
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp pepper
- kosher salt to taste
Preparation:
Preheat oven to 425 degrees F.
Butter six (5.5 oz) ramekins, then sprinkle all over with corn flake crumbs. Cook onions and celery in butter over medium heat, about 2 minutes. Add corned beef, cook for 4 minutes. Divide and spread on the bottom of each ramekin
Add the cheese evenly into each ramekin. Whisk together eggs, cream, milk, pepper, and pinch of salt. Pour into each ramekin. Bake until top is golden and custard is set in center, about 25 minutes. Cool slightly before serving.
Butter six (5.5 oz) ramekins, then sprinkle all over with corn flake crumbs. Cook onions and celery in butter over medium heat, about 2 minutes. Add corned beef, cook for 4 minutes. Divide and spread on the bottom of each ramekin
Add the cheese evenly into each ramekin. Whisk together eggs, cream, milk, pepper, and pinch of salt. Pour into each ramekin. Bake until top is golden and custard is set in center, about 25 minutes. Cool slightly before serving.
