Reuben Quiche -- Fully Dressed! |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 2 |
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Finding ways to use a 3.5 pound corned beef flat that I cooked in the crock pot with 3/4 cup dry sherry, the spice packet, 1/2 teaspoon dry mustard, 2 bay leaves, 2 tablespoons black pepper corns, and 3 tablespoons brown sugar for 10 hours - or you can buy corned beef in your deli! :) This was Inspired from reading Reuben Quiche that I have not tried - maybe one day, I'll get creative and make this recipe a complete reuben by making a homemade crust containing rye flour! Yeah, yeah! Maybe one day - :) Ingredients:
1 ready to bake rolled-up pie crust (pillsbury brand crust was used!) |
1/3 lb corned beef, sliced thinly and cut into very small pieces (about 1 1/2 cups) |
1 cup sauerkraut (well drained on paper towels) |
4 ounces swiss cheese (minced finely ' about 1 cup) |
1 teaspoon caraway seed |
2 tablespoons finely chopped bread and butter pickles (10-11 slices) |
3 ounces cream cheese (at room temperature) |
3 tablespoons ketchup |
black peppercorns (coarsely ground, about 1/2 teaspoon, or to taste!) |
5 large eggs |
1 cup half-and-half |
Directions:
1. Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
2. Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
3. Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
4. Place corned beef mixture into unbaked crust.
5. Stir/beat the room temperature cream cheese with a fork until fluffy ~ add ketchup, freshly ground black pepper, and eggs and beat until mixed ~ add half and half and mix well!
6. Carefully pour egg mixture over corned beef mixture.
7. Bake for 40-45 minutes or until set.
8. Cool for about 20 minutes before slicing/serving.
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