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    Home » Recipes » Savoury tart recipes

    Crustless bully beef quiche with a cheesy topping

    Published: Jan 17, 2020 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · 1 Comment

    Jump to recipe

    A crustless bully beef quiche is a savoury tart made with a tin of bully beef and lots of cheese. I've added pine nuts for texture and flavoured it with mustard and sriracha sauce for a bit of bite. It's great for a quick and easy lunch, and as a bonus kiddies love it!!!

    A slice of bully beef quiche on a plate.
    Jump to:
    • What a coincidence!
    • Bully beef quiche
    • Ingredients for bully beef quiche
    • How to make bully beef quiche
    • Variations
    • Save for later
    • Related recipes
    • 📋The recipe

    What a coincidence!

    Do you believe in coincidences? The other day, one of my readers asked me whether I had a recipe for a bully beef savoury tart. As it happens, I do have such a recipe, but I was hesitant about posting it because bully beef is a bit like marmite, you either love it or you hate it. (For those of you who don't know, bully beef is just another term for corned beef).

    So I didn't post the recipe, instead, I sent her a copy and thought nothing more of it.

    A few days later, Graham popped down to the shops for something to put on his sandwiches for lunch. I was fully expecting him to come home with a packet of sliced beef, or ham. Imagine my surprise when he returned, and presented me with a tin of bully beef. Turns out he loves it. Who'd have thought it!!!

    A slice of bully beef quiche being lifted from the baking dish.

    Bully beef quiche

    Once I got married and started a family, bully beef featured quite regularly on our menu in the form of a sort of macaroni cheese hash. To make it you fry onions and tomatoes, mix in a tin of bully beef, and let it simmer to a mush. Then you just mix it with cooked pasta shells and cover it in a cheese sauce. Don't judge me, the children loved it, and as those of you with small children will know, 'if they eat it, feed it to them'.

    I also used to make a crustless bully beef quiche that was very popular with the family, and as a bonus, was really quick and easy to prepare. I often made it as a side dish when we were having a barbeque, or for a quick Saturday lunch.

    It's made with bully beef, mushrooms and onions, mixed with breadcrumbs and covered with an egg and milk mixture to bind it. Served hot, it is a bit soft and you need to eat it with a fork, but once cold it sets quite firmly and you can quite easily pick up a slice and eat it in your fingers.

    I've updated the recipe slightly to add a bit more flavour, and even if I say it myself, I think it turned out quite well. So here it is - my recipe for crustless bully beef quiche.

    A bully beef quiche in a baking dish with a slice removed.

    Ingredients for bully beef quiche

    Whenever I read a recipe I like to have a look at the ingredients to see whether I have everything I need. To make it easy for you, I've listed the ingredients below. You can get the complete list of ingredients and full instructions for making this bully beef quiche on the printable recipe card at the end of this post.

    Ingredients for a crustless bully beef tart.

    Bully Beef

    You will need a 340g tin of bully beef. Open up the tin and remove the chunk of meat. Sometimes you will find there is a bit of fat around the meat, cut this away and discard it.

    Chop the remaining meat into approximately 1 cm dice.

    Panko Breadcrumbs

    You will need about 75g Panko or approximately 1 cup.

    Back in the day when I first made this, there was no such thing as Panko breadcrumbs. We used to grate day-old bread on a cheese grater to make breadcrumbs. I think the Panko gives a much lighter texture to the quiche, breadcrumbs tend to make it quite stodgy. If you don't have Panko, by all means, use bread. Wholemeal or seeded bread will give a better texture than plain white.

    Pine nuts

    Bully beef has a very soft texture, so I've included a couple of tablespoons of pinenuts (about 30g) to add a bit of crunch. If you don't like these, you can leave them out.

    Mushroom and Onions

    You will need 1 medium-sized onion, chopped into very fine dice. Don't be tempted to grate the onion, it does need to be chopped for this recipe.

    I used about 6 largish firm white mushrooms, also finely chopped. This should yield about 1 cup of chopped mushrooms.

    These are fried in 2 Tablespoons sunflower oil.

    Eggs, milk and cream mixture

    This binds the quiche together as it bakes. You will need 2 large beaten eggs, 100ml cream, and enough milk to make 250ml (1 cup) liquid. The cream isn't essential, but gives a nicer flavour. If you don't have cream, use milk instead.

    You will also need 1 tablespoon mustard, 1 tablespoon (more or less to taste) sriracha sauce, 1 tablespoon cornflour, ½ teaspoon salt and a good grinding of black pepper.

    Mix all these ingredients into the milk mixture.

    Grated Cheese

    You will need 2 to 3 tablespoons grated cheese for sprinkling on top.

    A slice of crustless bully beef quiche on a plate.

    How to make bully beef quiche

    • Fry the onions gently in the oil until they turn translucent, then add the mushrooms and pinenuts and continue to fry over low heat until the moisture from the mushrooms has evaporated. You want to get this mixture as dry as possible.
    4 images showing steps for mixing a bully beef quiche.
    • Place the chopped bully beef and the breadcrumbs in a mixing bowl and add the mushrooms and onions. Stir in the egg and milk mixture.
    • The mixture should be quite thick.
    • Place this mixture into a greased baking dish and top with a little grated cheese.
    • I used a 9" x 7" Pyrex oblong dish. You can use a similar-sized round dish if you prefer. The depth of the mixture in the baking dish should be about 1.5 inches. This quiche does not rise, so there is no danger of it overflowing during baking.
    • Place in a preheated oven for 30 minutes until set.
    • Remove from the oven and allow to cool.

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    Variations

    I like the classic mushroom and onion combination, but you could vary the vegetables in this recipe to suit your own taste.

    Just substitute the mushrooms and onions for 1 to 2 cups of cooked vegetables of your choice. Why not try these -

    • Butternut or sweet potato (and leave out the mustard and sriracha)
    • Spinach (I'd add extra pepper to this one)
    • Add half a cup of peas with the mushrooms and onions.

    You could also swap out the breadcrumbs for a cup of mashed potatoes.

    Save for later

    Why not pin this recipe for crustless bully beef quiche to one of your Pinterest boards so you can find it easily? Just click on the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    You may also enjoy these other recipes using bully beef:

    • Close up of a corned beef and potato pie, with a second pie in the background.
      Corned beef and potato pie
    • Corned beef hash on a white plate with a helping of baked beans. The pan of corned beef has and a dish of baked beans is also in the photo.
      British corned beef hash
    • Overhead shot of a dish of corned beef pasta bake.
      Cheesy bully beef pasta bake - aka corned beef pasta

    📋The recipe

    A slice of bully beef quiche being lifted from the dish.

    Bully Beef Quiche

    A crustless bully beef quiche is a savoury tart made with a tin of bully beef. I've added pine nuts for texture, and flavoured it with mustard and sriracha sauce for a bit of bite. It's great for a quick and easy lunch, and as a bonus kiddies love it!!!
    Recipe by: Veronica
    Side Dish
    South African
    Calories 251
    Prep 15 minutes minutes
    Cook 30 minutes minutes
    Total Time 45 minutes minutes
    Servings: 1 medium sized quiche
    Print Pin Comment Bookmark Saved!
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    4.75 from 4 votes

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • 8" x 11" baking dish

    Ingredients

    • 12 ounce / 340 gram tin bully beef (corned beef) cubed, and any visible fat discarded
    • 1 cup / 75 grams Panko breadcrumbs
    • 4 tablespoons / 30 grams pinenuts optional
    • 1 medium onion chopped into very fine dice
    • 6 large white mushrooms chopped into very fine dice
    • 2 tablespoons sunflower oil for frying the onions and mushrooms
    • 2 large eggs beaten
    • ½ cup single cream
    • milk added to egg and cream to make 250ml (1 cup) total volume
    • 1 tablespoon Dijon or wholegrain mustard
    • 1 teaspoon sriracha or tabasco sauce optional
    • 1 tablespoon cornflour
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 to 3 tablespoons cheddar cheese grated

    Instructions

    • Preheat ove to 200°C / 400°F
    • Fry onions in the sunflower oil until they turn translucent. Do not brown.
      1 medium onion, 2 tablespoons sunflower oil
    • Add mushrooms and pinenuts and continue to fry until the moisture from the mushrooms has evaporated.
      4 tablespoons / 30 grams pinenuts, 6 large white mushrooms
    • Allow to cool.
    • Place chopped bully beef and breadcrumbs in a mixing bowl. Add the mushrooms and onions.
      12 ounce / 340 gram tin bully beef, 1 cup / 75 grams Panko breadcrumbs
    • Beat the eggs in a measuring jug and add the cream. Add sufficient milk to make up 250ml (1 cup).
      2 large eggs, ½ cup single cream, milk
    • Stir in the cornflour, mustard, sriracha or tabasco, salt and pepper and add to the meat mixture.
      1 tablespoon Dijon or wholegrain mustard, 1 teaspoon sriracha or tabasco sauce, 1 tablespoon cornflour, ½ teaspoon salt, ¼ teaspoon ground black pepper
    • Stir well to combine and spoon into a greased baking dish.
    • Sprinkle with grated cheese.
      2 to 3 tablespoons cheddar cheese
    • Place in the preheated oven and bake for about 30 minutes until the cheese is golden and the tart is set.
    • ~Remove from the oven and allow to cool.

    Notes

    If you don't have Panko breadcrumbs to hand you can substitute with 1 cup breadcrumbs made from grated day-old bread.
    Chop the mushrooms and onions into very fine dice - approximately ½ cm for the onions and 1 cm for the mushrooms.
    If you don't have cream you can substitute with additional milk.
    I used a 9" x 7" pyrex baking dish.
    Fry the mushrooms and onions until they are quite dry.  If there is too much moisture left in the mixtue the tart will not set properly.
    Calories are per slice, assuming the quiche is cut into 8 pieces.

    Nutrition

    Calories - 251kcal | Carbohydrates - 11.4g | Protein - 16.2g | Fat - 15.4g | Saturated Fat - 5.4g | Cholesterol - 88mg | Sodium - 668mg | Potassium - 158mg | Fiber - 1.3g | Sugar - 1.9g | Calcium - 47mg | Iron - 2mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

    Reader Interactions

    Comments

      4.75 from 4 votes (3 ratings without comment)

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    1. VJ

      January 23, 2020 at 10:22 am

      5 stars
      I published this recipe at the request of a reader. Hope you enjoy it.

      Reply

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