Everybody has guilty pleasures. Guilty pleasure TV shows (Keeping Up with the Kardashians, anyone?), movies, books—and food.
Guilty pleasure foods are some of the more interesting in the world. I can still eat a cold hot dog with ketchup just like when I was a kid. I know some people who’s guilty pleasure is baby food. Yes. Baby food.
Vienna sausages, Beenie Weenies, funyuns, cheetos with mustard—those are all guilty pleasures I’ve heard of or come across.
So what’s mine?
Canned corned beef hash.
Yes, it looks like flecked cat food. And yes, it doesn’t smell much better either. But that thick, crispy-when-cooked, canned meat product is definitely a guilty pleasure of mine. I don’t eat it often; in fact, before I made this, I hadn’t eaten it in over a year. Canned corned beef hash isn’t exactly a pillar of health. The sodium content in fifteen ounce can is out of this world.
A craving of corned beef hash led me to this recipe. I’m not sure where it comes from, and I don’t know how long ago I wrote it down, but I love it. Flaky pie crust, spinach quiche topping, and salty corned beef hash. I cooked the corned beef hash beforehand because there’s nothing better than corned beef hash when it’s all crispy on the outside.
This recipe makes it OKAY to indulge in your guilty pleasures ever now and then. What are your food guilty pleasures?
Corned Beef Hash Quiche
A flaky quiche filled with hearty corned beef hash and topped with spinach and cheese.
- 1 refrigerated pie crust
- 1 (10 oz.) package of frozen chopped spinach, thawed
- 2 eggs, slightly beaten
- 1 (10 3/4 oz) can condensed cream of mushroom soup
- 1/4 cup flour
- 1 tsp. mustard
- 1 TBS. olive oil
- 1 (15 oz) can of corned beef hash
- 1/2 cup shredded cheddar cheese
- Roll out pie crust and place in a pie plate. Prick bottom with a fork multiple times. Preheat oven to 450 degrees. Cook pie crust for 10-12 minutes or until slightly browned. Remove from oven; reduce temperature to 350 degrees.
- Cook spinach according to package instructions. Drain and press out excess water. In large bowl, stir together eggs, mushroom soup, flour, mustard and spinach.
- In a large skillet, heat oil over medium high heat. Add corned beef hash and press into a thin layer. Cook until crispy on one side, about 4-5 minutes. Flip and cook for another 2-3 minutes.
- Spoon corned beef into prepared pie crust. Top with spinach mixture. Bake for 45 minutes or until set. Sprinkle cheese over the top and bake for another 2-3 minutes.
Preheat oven to 450 degrees. Roll out pie crust and place in pie plate. Prick bottom all over with a fork. Bake for 10-12 minutes or until slightly browned. Remove from oven and reduce oven temperature to 350 degrees.
Cook spinach according to package instructions. Drain and press out excess water. Combine mushroom soup, eggs, flour, mustard and spinach. Stir together well.
Heat olive oil over medium high heat in a large skillet. Add corned beef hash and spread into a thin layer.
Cook until crispy on one side, about 4-5 minutes. Flip and continue cooking on the other side for 2-3 more minutes.
Spoon corned beef hash into prepared pie crust.
Top with spinach mixture. Bake for 45 minutes or until set. Top with cheese and bake for another 2-3 minutes.
Cut into 6-8 slices and serve.