Categories: Breakfast
Ingredients
- 10 inch deep-dish pie crust
- 5 eggs
- 1 and 1/2 cups whipping cream (also called heavy cream or manufacturing cream)
- 5 ounces Pepper Jack cheese, shredded (approximately 2 cups—measure AFTER grating)
- 1 can (15 ounces by weight) corned beef hash
- 1/4 cup finely chopped onion
- Hot sauce to taste
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
Directions
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Preheat the oven to 350°F, rack in the middle position.
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The Quiche Shell
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Prepare your piecrust by cracking one egg and separating the yolk from the white. You can save the white in a covered dish in the refrigerator to add to scrambled eggs in the morning.
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Whip up the yolk with a fork and brush the bottom and insides of your piecrust with the yolk. When you’re finished, prick the piecrust all over with the tines of a fork from your silverware drawer to keep it from puffing up in the oven.
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Bake the empty piecrust in a 350°F oven for 5 minutes. It won’t be nice and golden brown, but you’ll bake it again after you put in your quiche filling.
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Take the piecrust out of the oven and set it on a wire rack or a cold stovetop burner. If “bubbles” have formed in the crust, immediately prick them with the fork to let out the steam. Let the piecrust cool while you mix up the quiche filling.
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The Quiche Filling
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Combine the eggs with the whipping cream and whisk them (or beat them at MEDIUM speed) until they’re a uniform color. When they’re thoroughly mixed, pour them into a pitcher and set it in the refrigerator.
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Sprinkle the grated cheese in the bottom of your cooled pie shell.
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Open the can of corned beef hash and spread it over the top of the cheese.
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Sprinkle on the onion, and add as many drops of hot sauce as your family would like.
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Sprinkle the salt on top.
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Sprinkle the ground black pepper over the salt.
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Sprinkle the ground nutmeg over the pepper.
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Put a drip pan under your pie pan.
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Take the egg and cream mixture out of the refrigerator and give it a good stir with a whisk or a mixing spoon.
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Pour the mixture over the top of your Corned Beef and Pepper Jack Quiche until about half of the filling is covered.
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Open your oven, pull out the rack, and set your pie tin and drip pan on it. Pour in more custard mixture, stopping a quarter-inch short of the rim. Carefully push it in the rack, and shut the oven door.
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Bake your Corned Beef and Pepper Jack Quiche at 350°F for 60 minutes, or until the top is golden brown and a table knife inserted one inch from the center comes out clean.
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When the quiche tests as done, remove it from the oven and set it, drip pan and all, on a cold stovetop burner or a wire rack. Let it cool for 15 to 30 minutes before you cut it into pie-shaped wedges and serve it.