Reuben Quiche
This Reuben quiche is a cozy, savory twist on the classic sandwich with corned beef, sauerkraut, and melty cheese baked into a creamy filling. It’s an easy, satisfying meal that works just as well for brunch as it does for a simple weeknight dinner.
Can you name a single dish as versatile as a quiche?
Go ahead.
I’ll wait.
A quiche is the star of breakfast and brunch but can also make for a winning dinner.
And the pairing possibilities are endless!
Bacon, sausage, fruit salad, side salad…
I’d even reckon that this Reuben quiche would pair really well with a side of fries.
See? Versatile!
And delicious if you are a fan of the classic corned beef deli sandwich.
It takes all the flavors you love from a classic Reuben and turns them into a warm, sliceable dish that’s as perfect for breakfast or brunch as it is for lunch or dinner.
It’s simple enough to prep ahead, hearty enough to feed even the hungriest crowd, and special enough for a holiday or entertaining with its rich custard filling loaded with corned beef, Swiss, and sauerkraut on a flaky crust.
Ingredients
To make this you’ll need:
- Pie crust– Go for a frozen 9 inch deep dish pie crust
- Green onions– Thinly sliced
- Corned beef– Thinly sliced deli corned beef
- Sauerkraut– Well drained and pressed between paper towel layers to wring out extra moisture
- Swiss cheese– Shredded
- Eggs
- Heavy cream– Don’t substitute this for a lower fat dairy. You need the full fat for maximum creaminess.
- Salt and pepper– To taste
- Thousand Island dressing– For serving
How to Make
Reuben quiche is so easy to make!
Just add the corned beef, sauerkraut and 1 cup of cheese to the bottom of the pie crust.
Gently toss them together to evenly combine them and break up any stuck together pieces of saurkraut.
Spread the mixture out in an even layer.
Then whisk the eggs, cream, onion, salt, and pepper together in a mixing bowl until it’s evenly combined.
Pour the mixture into the pie crust over the meat, cheese, and sauerkraut.
Sprinkle the rest of the shredded cheese evenly out overtop of the egg mixture in the pie crust.
Put the pie crust on a baking sheet and bake at 375° for 28-35 minutes or until the quiche is set in the center.
Once it’s set in the center, remove the quiche from the oven and let it rest for 5 minutes.
Slice, serve, and enjoy!
Storing Leftovers
Store leftovers tightly wrapped in the fridge for up to 4 days.
Reheat in the microwave or the oven until warm.
You can also freeze the quiche by letting it cool to room temperature and then wrapping it tightly in plastic wrap followed by a layer of aluminum foil.
The night before you intend to serve it again let the quiche thaw in the fridge.
Then bake it until it is warmed through.
Tips and Tricks
- Make sure you wring out as much moisture as you can from the sauerkraut. This will keep your filling creamy.
- Sometimes the sauerkraut will clump up when you squeeze the moisture out. Break apart any of the sauerkraut that’s stuck together before you add the custard so there is sauerkraut in each bite.
- Don’t skip the resting time. The filling needs a chance to set up before you slice the quiche.
Other Reuben Recipes
Reuben quiche is a delicious twist on the classic sandwich that makes it perfect for breakfast and brunch.
Make it and enjoy!
Looking for other Reuben recipes?
Try these:
If you’ve tried this REUBEN QUICHE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Reuben Quiche
Ingredients
- 1 frozen 9" deep dish pie crust
- 3 green onions thinly sliced
- 6 oz thinly sliced deli corned beef roughly chopped
- 1/2 cup sauerkraut well drained, then pressed between layers of paper towels to remove excess moisture
- 1 1/2 cups shredded Swiss cheese divided
- 4 large eggs
- scant 1/2 cup heavy whipping cream
- salt & pepper to taste
- Thousand Island dressing for serving
Instructions
- Add the corned beef, sauerkraut (break it up if stuck together), and 1 cup of cheese to the bottom of the pie crust. Gently toss them together to evenly combined then spread out in an even layer.6 oz thinly sliced deli corned beef, 1/2 cup sauerkraut, 1 1/2 cups shredded Swiss cheese, 1 frozen 9" deep dish pie crust
- Add the eggs, cream, onion, salt, and pepper to a mixing bowl. Whisk together until evenly combined, then pour the mixture into the pie crust.3 green onions, 4 large eggs, scant 1/2 cup heavy whipping cream, salt & pepper
- Sprinkle the rest of the shredded cheese evenly out overtop of the egg mixture in the pie crust.
- Place the pie crust on a baking sheet and bake at 375° for 28-35 minutes, or until it's set in the center.
- Carefully remove the quiche from the oven and let it rest for 5 minutes.
- Slice, serve, and enjoy!
Notes
- Make sure you wring out as much moisture as you can from the sauerkraut. This will keep your filling creamy.
- Sometimes the sauerkraut will clump up when you squeeze the moisture out. Break apart any of the sauerkraut that's stuck together before you add the custard so there is sauerkraut in each bite.
- Don't skip the resting time. The filling needs a chance to set up before you slice the quiche.
Nutrition
