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! —lapadia
8-10 depending on your slices
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)
Sprinkle caraway seeds over pie crust.
Poke holes in crust with a fork and blind bake for 7 minutes.
Fill the pie crust with sauerkraut and some grated onion.
Top with corned beef.
Top with cheese.
Mix together eggs, cream, Dijon mustard, dry mustard and onion.
Pour into pie shell and bake until the filling if puffed and set (about 40-50 minutes).
Mix the grated horseradish and sour cream together and refrigerate until needed.
Let stand 10 minutes before cutting. Serve with creamy horseradish sauce.
ALL BUTTER CRUST
Add the butter, flour and salt in a food processor bowl, pulse lightly until the mixture resembles wet looking pea size particles.
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.
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.