Serves a Crowd

Corned Beef & Sauerkraut Quiche

March 12, 2011
3 Ratings
  • Serves 8-10 depending on your slices
Author Notes

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

What You'll Need
  • 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
  • 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
  2. Preheat oven to 375 degrees.
  3. Sprinkle caraway seeds over pie crust. Poke holes in crust with a fork and blind bake for 7 minutes.
  4. Fill the pie crust with sauerkraut and some grated onion.
  5. Top with corned beef. Top with cheese. Mix together eggs, cream, Dijon mustard, dry mustard and onion.
  6. Pour into pie shell and bake until the filling if puffed and set (about 40-50 minutes).
  7. Mix the grated horseradish and sour cream together and refrigerate until needed.
  8. Let stand 10 minutes before cutting. Serve with creamy horseradish sauce.
  2. Add the butter, flour and salt in a food processor bowl, pulse lightly until the mixture resembles wet looking pea size particles.
  3. 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.
  4. 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.
  5. Blind bake. Add filling. Bake.

See what other Food52ers are saying.

  • janet voris
    janet voris
  • TheWimpyVegetarian
  • wssmom
  • Lizthechef
  • Sagegreen

14 Reviews

Anja September 2, 2021
Hey this is awesome! Looked like meat lover pizza when it came out of the oven just before as I added a bit more corned beef. It's delish! I accidently put the horseradish into the pie and only found out later that we were out of sour cream anyway. Yummy by itself.
I am German but live in New Zealand and this is another way I could get some kiwis maybe to try sauerkraut. Will bring it to a shared lunch one day and see what will happen.
lapadia September 3, 2021
Thanks so much for your feedback, Anja :)
Happy this recipe worked out for you and hopefully people at your shared luncheon will like it too!
janet V. April 13, 2014
Also I did not use the caraway and use 1 tsp dry mustard.
lapadia April 13, 2014
janet V. April 13, 2014
The best quiche idea ever. I used ribbon thin sliced pastrami, sliced green onion instead of grated, put the horseradish in the egg mixture instead of making the topping and added 1 extra egg and 1 egg yolk. It just disappeared!
lapadia April 13, 2014
Hi jv! Happy to hear this recipe - with your special touches - was well received by all. Love your horseradish idea = to mix into the egg mixture. Next time I'm going to do that as well as mixing some into the sour cream.
TheWimpyVegetarian March 13, 2011
This sounds fabulous! Great recipe, lapadia -- love the horseradish sauce final touch!! It perfectly captures St Patrick's Day!!
lapadia March 13, 2011
Thanks! My husband is Irish & German so I always brainstorm a few recipes per year in honor of that; this one covers it all because he loves sauerkraut (anytime) and can't forget the Irish in March! I a pizza with these ingredients (minus custard) on a rye crust, too.
wssmom March 12, 2011
Good timing! It's now on my list of Paddy's Day things to bring to the office!
lapadia March 13, 2011
Cool! Enjoy, and looking forward to your feedback...
Lizthechef March 12, 2011
Your recipe looks terrific - would never have thought to combine all these flavors. My mouth is watering! Forget about your posting mistake - I once posted a Meyer lemon marmalade recipe in a meat contest!
lapadia March 12, 2011
Thanks, Liz!
Sagegreen March 12, 2011
This really says St. Patty'sDay in a nutshell, a pie shell!
lapadia March 12, 2011 a pie shell, like that! Asked the editors to take this off the current contest...oops!