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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
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Ingredients
- QUICHE
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1 9-inch all butter pie shell (below)…store bought (pictured) when in a hurry
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1 teaspoon caraway seeds
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1 cup sauerkraut (squeezed and drained a bit on a paper towel)
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1/3 pound (5-1/3 ounces) corned beef, chopped
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2 cups Gruyere cheese, grated
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2 large eggs, beaten
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1 cup half & half cream or full fat
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1 tablespoon Dijon mustard
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1/2 teaspoon dry mustard
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A little grated onion for the bottom of the crust
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1/4 fresh grated horseradish
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1 cup sour cream
- ALL BUTTER CRUST
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1/2 cup unsalted butter, cubed and chilled
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1 cup plus 2 tablespoons all-purpose flour
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1/2 teaspoon salt
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Ice water, between 4-6 tablespoons
Directions
- QUICHE
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Preheat oven to 375 degrees.
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Sprinkle caraway seeds over pie crust.
Poke holes in crust with a fork and blind bake for 7 minutes.
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Fill the pie crust with sauerkraut and some grated onion.
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Top with corned beef.
Top with cheese.
Mix together eggs, cream, Dijon mustard, dry mustard and onion.
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Pour into pie shell and bake until the filling if puffed and set (about 40-50 minutes).
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Mix the grated horseradish and sour cream together and refrigerate until needed.
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Let stand 10 minutes before cutting. Serve with creamy horseradish sauce.
- ALL BUTTER CRUST
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Add the butter, flour and salt in a food processor bowl, pulse lightly until the mixture resembles wet looking pea size particles.
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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.
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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.
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Blind bake. Add filling. Bake.
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