Corned Beef Quiche

This British-style quiche skips the pastry crust entirely. Canned corned beef pressed into the bottom of the dish forms a savory, meaty base that takes the place of pastry. The cottage cheese and egg mixture poured on top bakes into a tender, custardy layer that’s higher in protein and lower in carbs than any traditional quiche.

Using canned corned beef is the practical, time-honored move. Generations of British and Irish cooks have built supper around the trusty rectangular tin. The salty, slightly fatty corned beef self-seasons the dish and provides all the flavor you need.

The cottage cheese is the smart substitute for the cream-and-milk traditional quiche custard. It melts into pockets of creamy curd throughout the eggs, adding moisture and protein without the fat of heavy cream. The texture is closer to a savory cheese flan than a French quiche, but it works beautifully.

A pinch of mixed herbs (sage, thyme, parsley, marjoram) is the gentle finishing flavor. Don’t go heavier; the corned beef has plenty of saltiness and the dish should taste of itself, not herbs.

Serve hot from the oven or chilled the next day with pickle, chutney, or alongside a green salad.

Pro Tips

• Press the corned beef firmly into the dish so it forms a solid base.
• Drain any excess liquid from the corned beef can before pressing in.
• Beat the eggs and cottage cheese together until uniform; chunks are fine.
• Cool 10 minutes before slicing for cleanest wedges.
• Reheats well in the microwave for next-day lunches.

Variations

• Add ½ cup of grated cheddar on top for a cheesier finish.
• Stir in chopped fresh chives or scallions to the egg mixture.
• Substitute canned tuna or salmon for the corned beef for a fish version.