Corned Beef & Sauerkraut Quiche

4.7
3 Ratings

lapadia

Corned Beef & Sauerkraut Quiche
Serves
8-10 depending on your slices

This is a post St. Patrick’s Day quiche I like making with leftover corned beef; inspired after brainstorming with my husband for something besides sandwiches or hash. I have also made this with deli pastrami or corned beef other times of the year. Serve with a dollop of horseradish cream sauce = a mixture of sour cream and fresh grated horseradish. Note: this was NOT a Ricotta entry as is shown in the contest entries - my mistake, oops!


Ingredients

QUICHE

  • 1 9-inch all butter pie shell (below)…store bought (pictured) when in a hurry
  • 1 teaspoon caraway seeds
  • 1 cup sauerkraut (squeezed and drained a bit on a paper towel)
  • 1/3 pound (5-1/3 ounces) corned beef, chopped
  • 2 cups Gruyere cheese, grated
  • 2 large eggs, beaten
  • 1 cup half & half cream or full fat
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • A little grated onion for the bottom of the crust
  • 1/4 fresh grated horseradish
  • 1 cup sour cream

ALL BUTTER CRUST

  • 1/2 cup unsalted butter, cubed and chilled
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Ice water, between 4-6 tablespoons

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Directions

QUICHE

  • Step 1

    Preheat oven to 375 degrees.

  • Step 2

    Sprinkle caraway seeds over pie crust. Poke holes in crust with a fork and blind bake for 7 minutes.

  • Step 3

    Fill the pie crust with sauerkraut and some grated onion.

  • Step 4

    Top with corned beef. Top with cheese. Mix together eggs, cream, Dijon mustard, dry mustard and onion.

  • Step 5

    Pour into pie shell and bake until the filling if puffed and set (about 40-50 minutes).

  • Step 6

    Mix the grated horseradish and sour cream together and refrigerate until needed.

  • Step 7

    Let stand 10 minutes before cutting. Serve with creamy horseradish sauce.

ALL BUTTER CRUST

  • Step 1

    Add the butter, flour and salt in a food processor bowl, pulse lightly until the mixture resembles wet looking pea size particles.

  • Step 2

    Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Place dough into a re-sealable plastic bag or plastic wrap and pat into a disk. Seal and refrigerate for 30 minutes.

  • Step 3

    Remove the dough disk to a flour work surface. Roll out to a 10 inch round. Fit the dough into a 9-inch pie dish.

  • Step 4

    Blind bake. Add filling. Bake.

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