Luck of the Irish Quiche

A quiche that swaps the usual pastry crust for a pressed corned beef hash shell, then fills it with Swiss cheese and a simple egg-milk custard spiked with cayenne. The hash crust bakes firm and savory, like a giant hash brown bowl holding everything together.

One egg goes into the hash mixture with breadcrumbs to bind the crust. The remaining three eggs combine with milk and a dash of red pepper for the custard. The Swiss cheese gets tossed with a tablespoon of flour before going in, which prevents it from sinking to the bottom and helps the custard set evenly.

Garnished with green bell pepper rings, this is made for St. Patrick’s Day brunch but honestly works any morning you’ve got a can of corned beef hash in the pantry.

Kitchen Tips

• Press the hash mixture firmly and evenly across the bottom and slightly up the sides of the pie plate. Gaps mean custard leaks through and the crust falls apart.
• Toss the cheese with flour before adding. This old quiche trick keeps the cheese suspended in the custard instead of pooling at the bottom.
• The quiche is done when the center is set but still has a slight jiggle. It’ll firm up as it cools.
• Let it rest for 10 minutes before slicing. Cutting too early means the custard runs.

Variations

• Use shredded cheddar or Gruyere instead of Swiss for a sharper flavor.
• Add sauteed onions and diced green peppers to the custard for more vegetables.
• Make individual portions in a muffin tin for a brunch party. Reduce baking time to about 25 minutes.