Reuben Quiche — Fully Dressed!

There are certain dishes that just scream comfort food, and for me, a perfectly executed Reuben sandwich is one of them. The tangy sauerkraut, the savory corned beef, the melted Swiss cheese, all nestled between slices of toasted rye bread – it’s a symphony of flavors and textures. For years, I’ve been tinkering with ways to capture that essence in different formats, and the idea of a Reuben Quiche was born out of a particularly successful crock-pot corned beef experiment. I remember staring at a generous leftover slab of that tender, sherry-infused corned beef, pondering its destiny beyond simple sandwiches. This quiche, while not a homemade rye crust (yet!), is my homage to that beloved deli classic, bringing all those beloved Reuben notes into a glorious, baked, shareable centerpiece.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour to 1 hour 5 minutes
• Servings: 8
• Yield: 1 (10-inch) quiche
• Dietary Type: Contains Dairy, Eggs

Ingredients

This recipe beautifully translates the iconic Reuben flavors into a delightful quiche, using readily available ingredients.

For the Filling:

• 1/3 lb corned beef, sliced thinly and cut into very small pieces (approximately 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 (approximately 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

For the Crust:

• 1 ready-to-bake rolled-up pie crust (Pillsbury brand crust was specifically used and recommended, but any standard 9-inch unbaked pie crust will work)

Equipment Needed

• Oven
• Baking sheet (highly recommended to catch any overflow)
• 10-inch quiche dish or pie plate
• Medium mixing bowl
• Fork or whisk
• Measuring cups and spoons
• Paper towels
• Spatula or spoon for spreading

Instructions

Bringing this Reuben Quiche to life is a straightforward process, layering those familiar Reuben components into a rich, creamy egg custard.

1. Preheat your oven to 375°F (190°C). To proactively manage any potential quiche overflow and keep your oven clean, it’s a wise move to place a baking sheet on the rack below where your quiche will bake.

2. In a medium mixing bowl, combine the corned beef pieces, the finely minced Swiss cheese, the caraway seed, and the chopped bread and butter pickles. Stir everything together to ensure the ingredients are evenly distributed.

3. Carefully unroll the unbaked pie crust. Gently fit it into your 10-inch quiche dish or pie plate. Take care not to overstretch the dough, as this can cause it to shrink or tear during baking. Flute the edges decoratively without pulling the dough excessively.

4. Distribute the corned beef mixture evenly into the bottom of the unbaked crust.

5. In a separate bowl, begin preparing the custard. Use a fork to stir and beat the room-temperature cream cheese until it becomes noticeably fluffy and smooth. This step is crucial for a lump-free custard.

6. To the fluffy cream cheese, add the ketchup, a generous amount of freshly ground black pepper, and the five large eggs. Beat these ingredients together until they are thoroughly mixed and well incorporated.

7. Next, pour in the half-and-half and mix well until the custard mixture is homogenous.

8. Carefully pour the prepared egg mixture over the corned beef mixture already in the pie crust. Ensure the custard fills the crust without overflowing the edges.

9. Bake for 40-45 minutes, or until the quiche is set. You can check for doneness by gently inserting a knife near the center; it should come out clean. The top should be golden brown and the center should be firm but have a slight jiggle.

10. Allow the quiche to cool for about 20 minutes on a wire rack before slicing and serving. This resting period allows the custard to fully set, making for cleaner slices.

Expert Tips & Tricks

• Draining the Sauerkraut is Key: For the best texture and to avoid a watery quiche, ensure your sauerkraut is thoroughly drained. Pressing it between layers of paper towels is the most effective method.
• Room Temperature Cream Cheese: This makes a world of difference in achieving a silky smooth custard. If you forget to take it out in advance, a quick (and careful!) 15-second zap in the microwave on low power can help soften it.
• Don’t Overwork the Pie Crust: When fitting the crust into the dish, avoid stretching it too much. Gentle pressing and folding are best. This prevents shrinkage and ensures a beautiful, fluted edge.
• The Baking Sheet Advantage: Seriously, don’t skip the baking sheet. It’s a lifesaver for containing minor spills, making cleanup a breeze.
• Customizing the Corned Beef: While the recipe calls for diced corned beef, you could also use shredded corned beef for a different texture. Ensure it’s well-drained if it’s from a can or brine.

Serving & Storage Suggestions

This Reuben Quiche is a versatile dish, perfect for brunch, lunch, or a light dinner. It’s best served warm, but also delicious at room temperature.

• Serving: Slice the cooled quiche into wedges. It’s wonderful on its own, or you can serve it with a side of simple green salad dressed with a light vinaigrette to balance the richness. A dollop of extra sauerkraut or a small side of Russian dressing can further enhance the Reuben experience.
• Storage: Leftover quiche can be stored, covered tightly with plastic wrap or foil, in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place a slice on a microwave-safe plate and heat for 30-60 seconds, or until warmed through. For a crisper crust, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note these are approximations and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	349.2 kcal
Total Fat	25.4 g	39%
Saturated Fat	11.1 g	55%
Cholesterol	186.6 mg	62%
Sodium	643.9 mg	26%
Total Carbohydrate	15.7 g	5%
Dietary Fiber	1.4 g	5%
Sugars	2.4 g	9%
Protein	14.6 g	29%

Note: Calories from Fat are estimated at 228g, contributing to approximately 65% of the daily value for fat.

Variations & Substitutions

While this recipe is a delightful rendition of a Reuben, there’s always room for personal touches!

• Crustless Option: For a lower-carb version or if you’re short on time, you can skip the crust altogether. Simply grease your quiche dish well and pour the filling directly into it. Adjust baking time slightly if needed, as the crust adds to the overall cooking time.
• Cheese Swap: If Swiss isn’t your favorite, a good quality Gruyere or even a mild Provolone would be delicious substitutes.
• Pickle Preference: While bread and butter pickles offer a touch of sweetness, dill pickles could also be used for a tangier profile.
• Spice It Up: A pinch of paprika or a dash of hot sauce in the custard can add an extra layer of flavor.

FAQs

Q: Can I make the quiche ahead of time?
A: Yes, you can assemble the quiche up to the point of pouring the custard and bake it later, or bake it completely and reheat. It’s best enjoyed fresh, but leftovers are still quite good.

Q: What is the best way to ensure the crust is fully cooked?
A: Using a pre-made crust and the recommended oven temperature typically ensures a well-cooked crust. Baking on a preheated baking sheet also helps to heat the bottom of the crust evenly.

Q: My quiche is a bit watery. What went wrong?
A: The most common cause is undrained sauerkraut. Be sure to drain and press it very well before adding it to the filling.

Q: Can I use canned corned beef?
A: Yes, you can. Ensure it’s well-drained and finely chopped to distribute evenly throughout the quiche.

Q: How can I tell if the quiche is fully set?
A: The edges should look set, and the center should only have a slight jiggle when gently shaken. A knife inserted near the center should come out clean.

Final Thoughts

This Reuben Quiche is more than just a recipe; it’s a culinary bridge between a beloved deli sandwich and the comforting embrace of a quiche. It’s a dish that sparks conversation and invites smiles, perfect for any occasion that calls for a touch of savory indulgence. I encourage you to give this a try, perhaps for your next brunch gathering or a cozy weekend meal. Don’t hesitate to share your own creative twists or feedback – I always love hearing how a recipe evolves in different kitchens. And if you’re looking for a perfect pairing, a crisp, dry cider or a light lager would beautifully complement the flavors. Enjoy every delicious bite!