It’s canned corned beef dressed up for the holidays! This corned beef omelet pie (quiche to the English) has potatoes, onions herbs and puff pastry crust.
Just how did this corned beef omelet pie come to be? Panic, mostly. Speedy had to work and run errands for the day, the freezer was empty and I was wondering if we had enough leftovers to eat for lunch.
Then, Alex volunteered to saute a can of corned beef with onions and potatoes and asked if I wanted to use it as a filling for a quiche. It’ll be bloggable, she said. She was so right. Bloggable indeed because the corned beef omelet pie came out great. And I realized just how useful the recipe is and the circumstances that surrounded its birth.
So… If, at some point during the holidays, you find that you have to entertain at a very short notice, all it takes is a can of corned beef, pie crust and a few pantry staples to whip up a dish that look so pretty and tastes so good no one will every guess you made it in less than an hour.
And do you know what will shorten the prep time even more? Store-bought puff pastry! I keep a pack or two in the freezer for convenience. But if making pie crust from scratch is no big deal to you, then, that’s a great option too.
And what are those leaves on top of the omelet pie? Those were made from the puff pastry trimmings. Store-bought puff pastry comes in squares (and, occasionally, rectangles) and you just can’t roll it into a circle the way you would a pie crust dough made from scratch.
After rolling and cutting, the corners of the rolled puff pastry became trimmings. Using kitchen shears, I cut them into “leaves”. Then, using a knife, I scored each leaf to create the midrib and veins. After the corned beef and egg mixture was poured into the puff pastry lined pie dish, I arranged the cut out puff pasty leaves on top and brushed them with beaten eggs.
Into the oven went the pie and, 20 minutes later, the crust was lightly browned and eggs have set. Time to eat.
Corned Beef Omelet Pie
- 2 medium potatoes
- 1 large onion
- 4 cloves garlic
- 3 tablespoons cooking oil
- 1 can corned beef
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1 pack puff pastry thawed
- flour for rolling the puff pastry
- oil spray to coat the pie dish
- 6 large eggs
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 cup shredded cheese (I used Monterey Jack)
Peel (or not) the potatoes and cut into half-inch cubes.
Peel and thinly slice the onion.
Peel and mince the garlic.
Heat the cooking oil in a frying pan. Swirl to coat the entire bottom of the pan.
Spread the potato cubes on the bottom of the pan. Cook without disturbing for a few minutes to allow the undersides to brown. Stir and continue cooking, with occasional stirring, to brown all sides evenly.
Add the sliced onion and minced garlic to the potatoes. Cook until the onion slices are softened.
Add the corned beef and half of the salt and pepper. Cook, stirring, to distribute everything evenly. Turn off the heat and leave to cool.
Preheat the oven to 350F.
Sprinkle flour on your work surface. Lay the thawed puff pastry on the floured area. Sprinkle more flour on top of the puff pastry. Roll out the pasty to about a quarter inch thick.
Spray a 12-inch pie dish lightly with oil.
Transfer the rolled pastry to the oiled pie dish. Using kitchen shears, cut off the excess but leaving a half inch overhang. Fold and tuck in the overhang for a cleaner look.
In a mixing bowl, beat the eggs with the remaining salt and pepper.
Add the cooled corned beef mixture, basil and parsley to the beaten eggs.
Reserve two tablespoons of the beaten eggs.
Pour the corned beef and egg mixture into the prepared pie crust and scatter the shredded cheese on top. If you made cut outs with the pie crust trimmings, arrange them on top of the filling. Brush the edges of the crust (and the cut outs) with the reserved beaten eggs.
Bake the corned beef omelet pie in a 350F oven for 20 to 30 minutes (ovens behave differently and a fan-assisted oven will shorten the baking time). Check after 20 minutes. If the filling is still jiggly and the crust is still pale, bake a little longer.
Take corned beef omelet pie out of the oven and cool for five minutes before slicing. Serve hot.