Sara Lee Corned Beef Breakfast Quiche
If you’re lucky, you’ll get to try this festive breakfast quiche!
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Beef Quiche Recipe ???? St Patrick's Day Corned Beef Quiche
Beef Quiche Recipe | St Patrick's Day Corned Beef Quiche ~ Recipe Follows ~
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Cheese, corned beef and potatoes are folded into eggs in this easy quiche recipe. Perfect for a hearty brunch after St. Patrick's Day and definitely a great way to use up that leftover corned beef.
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CORNED BEEF QUICHE
INGREDIENTS
2 pie crusts
4 eggs
1/2 cup heavy whipping cream
1 1/2 cups boiled potatoes cut into cubes
1 1/2 cups chopped corned beef
salt and pepper
2 1/2 cups shredded cheddar cheese
1/4 cup baby arugula or baby spinach torn
DIRECTIONS
Mix together eggs, heavy cream, potatoes, corned beef, salt and pepper and 1 1/2 cups of the cheese. Pour into prepared pie shells. Top with spinach or arugula and remaining cheese. Bake at 400 F for 20-25 minutes
Unofficial Slimming World Quiche | Tastefully Vikkie
Full recipe here for my Syn Free Slimming World Quiche :)
*This is an Unofficial page and has no affiliation or endorsement from Slimming World. Slimming World’s website can be found at
Any syn values are personal estimates and not verified by Slimming World.
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Easy Classic Quiche Recipe (Step-by-Step) | HowToCook.Recipes
This super easy Quiche Recipe is so delicious and simple to make. Quiche is one of my favorites because its so versatile. It works just as well for breakfast as it does for dinner! Feel free to be creative and switch it up with your favorite cheeses, vegetables, or meats to make it perfect suit your taste!
View FULL Step-by-Step recipe here:
Ingredients:
1 pie crust refrigerated
6 large eggs
3/4 cup half and half
1 tsp salt
1/4 tsp black pepper
1 1/2 cups cooked ham chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
4 tbsp scallions
Instructions:
1. Preheat oven to 375F and place frozen pie dish into refrigerator to thaw.
2. In a large bowl, mix together eggs, half and half, salt and pepper.
3. Once the pie crust is thawed, pierce the bottom with a fork then sprinkle the ham, scallions, and 1 cup of the mozzarella and cheddar mix into the pie crust. Pour the egg mixture over the top and sprinkle the remaining cup of cheese on top.
4. Bake for 25 minutes covered then cover with aluminum foil for the remaining 10 minutes if the crust starts to brown too much.
5. Once the center is completely set, let cool for 5-10 minutes before slicing and serving.
#quiche #easyquiche #bestquiche #howtocook
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Corned Beef, Cabbage & Potato Quiche by Chef Ryan
This recipe also available at ktasuperstores.com/recipes/corned-beef-cabbage-potato-quiche
A great way to use corned beef and cabbage leftovers!
Suggested Beverage Pairing: Sparkling Wine or Prosecco
The recipes found on the KTA Kitchens Youtube channel are provided as suggestions only as part of our service to customers, and KTA Super Stores cannot guarantee that favorable results will be obtained from their use. The recipes are intended for use by persons having appropriate technical skill, at their own discretion and risk. KTA Super Stores assumes no obligation or liability and makes no warranties with respect to these recipes.
CORN BEEF HASH QUICHE EXTRAVAGANZA | EASY QUICHE | BREAKFAST QUICHE
#CORNBEEFHASH #QUICHE #CHEESYQUICHE #BREAKFASTQUICHE
FIRST, I APOLOGIZE THAT THIS VIDEO HAS NO ENDING, IT GOT CUT OFF TOO SOON IN ERROR!
YOU CAN SEE THE DELICIOUS RESULTS ON THE THUMBNAIL THOUGH !!
PREHEAT OVEN 400
TO AVOID A SOGGY CRUST I PREFER TO PRE-BAKE (OR BLIND BAKE ) THE CRUST
I USE A READY MADE ROLL-OUT CRUST
LET CRUST GET ROOM TEMP. (BOUT 15 MIN) THEN ROLL OUT ,LAY IN PIE DISH, PIERCE A FEW HOLES IN BOTTOM WITH FORK(TO AVOID AIR BUBBLES) AND PUT A LAYER OF FOIL OVER IT ,THEN FILL IN WITH PIE WEIGHTS, (OR LB DRY BEANS, RICE ,OR COVER WITH SUGAR)
BAKE IN OVEN 15-20- MIN, TILL JUST BEGINS TO TURN GOLDEN BROWN
TAKE OUT, LET COOL
FOR MY FILLING I USED :
1 CAN SLICED (OR DICED) POTATOES (DRAINED WELL-PAT DRY)
1 CAN CORN BEEF HASH ( YOU CAN USE ANY CHOICE OF MEAT YOU PREFER) ,MUST BE COOKED
(ANY MEAT IN A QUICHE MUST BE FULLY COOKED AHEAD)
4 EGGS
1/2 CUP HEAVY WHIPPING CREAM
BOUT A CUP OF MEXICAN BLEND SHREDDED CHEESE AND 1 CUP SHARP CHEDDAR SHREDDED
(YOU CAN USE YOUR FAVORITE CHEESE OPTIONS)
FEW SPRINKLES OF CHIVES ( OR ANY OTHER SPICES YOU LIKE)
LET'S START FILLING THE CRUST !
ON BOTTOM OF CRUST PUT 1 CUP OF THE SHREDDED CHEESE
NEXT LAYER SPREAD OUT THE POTATOES
NOW SPREAD AROUND THE CORN BEEF HASH EVENLY
NEXT WHISK TOGETHER THE EGGS AND MILK ..THEN POUR OVER THE HASH
TOP OFF WITH THE OTHER CUP OF CHEESE
BAKE IN OVEN ABOUT 45 MIN..TEST AFTER 30 MIN WITH A TOOTHPICK IN CENTER ,LIKE YOU TEST A CAKE
QUICHE CAN JIGGLE A LITTLE, BUT TOOTHPICK NEEDS COME OUT CLEAN
COOL 15-20 MIN ,THEN SERVE
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