Ultimate Reuben Quiche: A Savory Blend for Breakfast, Brunch, or Dinner
Imagine the iconic flavors of a classic Reuben sandwich transformed into a comforting, savory quiche – perfect for any meal. This delightful Reuben Quiche features tender corned beef, creamy Swiss cheese, tangy sauerkraut, and a hint of fresh green onion, all baked into a flaky crust. For the complete Reuben experience, serve each slice with a generous drizzle of Thousand Island dressing on the side. Get ready to enjoy Reubens for breakfast!
This post is sponsored by Frank’s Sauerkraut. All thoughts and opinions are my own. Thank you for continuing to support the brands that make An Affair from the Heart possible.
Celebrating National Reuben Month with a Twist
March isn’t just a month for springtime; it’s also a celebration of one of America’s most beloved sandwiches: the Reuben! Designated as National Reuben Month, it’s a special time for anyone who cherishes the unique combination of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing. If your family, like mine, has a deep-seated affection for Reubens, then March truly becomes a highlight on the culinary calendar. This year, we’re taking our Reuben devotion to a whole new level by reimagining it as a savory quiche – a perfect, satisfying dish that brings those iconic flavors to the breakfast, brunch, or even dinner table.
A Long-Standing Love Affair with Frank’s Sauerkraut
For many years, I’ve had a wonderful relationship with Frank’s Kraut, a brand that holds a special place in my heart and my pantry. Frank’s is more than just sauerkraut to me; it’s the brand I grew up with, the only one my family ever used. Coming from a background rich in Polish and German culinary traditions, that’s truly saying something about its authenticity and quality. My earliest memories of hearty, flavorful meals almost always involve the distinctive tang of Frank’s Sauerkraut.
Our collaboration began a few years ago when I shared my grandmother’s cherished recipe for Polish Sausage & Sauerkraut around Easter. I tagged Frank’s Kraut in the post, and ever since, we’ve been the best of culinary companions. They are an absolutely fantastic company, and the opportunity to develop new recipes featuring their sauerkraut is always a joy. It’s incredibly fun to brainstorm and create deliciously inventive ways to incorporate sauerkraut into all sorts of dishes, pushing the boundaries of traditional usage.
Beyond the Expected: The Surprising Versatility of Sauerkraut
You might typically associate sauerkraut with traditional German or Eastern European dishes, or of course, the classic Reuben sandwich. But its versatility goes far beyond that. For instance, have you ever considered adding sauerkraut to chocolate cake? Seriously! The BEST chocolate cake I make actually includes sauerkraut. The finely chopped kraut adds an incredible moistness and a subtle tang that enhances the chocolate flavor without being noticeable as sauerkraut itself – it’s a secret ingredient that truly elevates the dessert. And what about savory applications like Reuben pizza, where the combination of ingredients creates a unique and irresistible topping? Or even a hearty baked potato loaded with Reuben fixings? The possibilities are endless, and each new creation is a testament to the delightful complexity sauerkraut can bring to a meal. Its fermented nature adds a depth of flavor and a wonderful counterpoint to rich ingredients, making it a culinary wildcard worth exploring.
Introducing the Reuben Quiche: A Breakfast Game-Changer
With all these delicious “Reubenized” creations, I realized there was one major meal that desperately needed a touch of that savory goodness: breakfast! And what better vehicle for those beloved Reuben flavors than a classic, comforting quiche? Quiche is, in my opinion, one of the most versatile and satisfying dishes. What’s not to love about its creamy, custardy filling nestled in a flaky crust, ready to be filled with almost any combination of ingredients?
I rely on a versatile base recipe for quiche that I use frequently, as it’s incredibly easy to adapt to whatever ingredients I’m craving. We’ve enjoyed many variations over the years, including savory combinations like Bacon & Swiss, a zesty Green Chile & Sausage, and a sophisticated Ham & Smoked Gouda. My family always gets excited when quiche is on the menu – you could say they’re quite fond of it! This Reuben Quiche, in particular, has quickly become a new favorite. The harmonious blend of flavors is absolutely fantastic, making it a definite keeper in our recipe rotation.
Ingredient Spotlight: Crafting the Perfect Reuben Quiche
Creating this Reuben Quiche is simple, and it starts with quality ingredients. For the corned beef, you have a couple of options: if you have leftover corned beef from a holiday meal, it’s perfect for dicing and using here. Alternatively, you can ask your grocer’s deli to slice some deli corned beef for you. I recommend having them cut it slightly thicker than typical sandwich slices, which makes it much easier to cube evenly for the quiche. This ensures you get satisfying bites of corned beef throughout the dish.
Next up is the crust. While a homemade pie crust always adds a special touch, there’s absolutely no shame in using a good quality store-bought pie crust for convenience – it’s our little secret! Once your crust is ready, the layering begins. Start with a generous bed of shredded Swiss cheese, which will melt into a creamy, flavorful layer. Then, add the cubed corned beef and, of course, a healthy portion of Frank’s Sauerkraut. The sauerkraut provides that essential tangy counterpoint, cutting through the richness of the meat and cheese, making each bite balanced and incredibly satisfying. Finish with the remaining Swiss cheese, ensuring an even distribution of all components.
The egg mixture is the heart of any quiche. For this Reuben Quiche, we whisk together large eggs with Half & Half for a rich, custardy texture. A touch of salt enhances the overall flavor, and a surprising pinch of sugar helps to balance the tang of the sauerkraut and the savoriness of the corned beef, creating a perfectly rounded profile. Finally, sliced green onions are added, providing a fresh, mild oniony bite that complements the other ingredients beautifully.
Once your ingredients are perfectly layered, pour the egg mixture carefully over the top, ensuring it seeps down to fill all the crevices. Then, it’s ready for the oven!
Baking and Serving Your Perfect Quiche
Baking this Reuben Quiche is a two-step process to ensure a perfectly cooked, golden-brown result. Start with a higher temperature to help the crust set quickly, then reduce the heat to allow the filling to cook through evenly without over-browning. You’ll bake it until the center is set and the top boasts a beautiful golden hue. Once removed from the oven, resist the urge to slice into it immediately! Letting it stand for about 5 minutes allows the quiche to firm up, making for cleaner, more presentable slices.
Serve this delicious Reuben Quiche hot, perhaps alongside a fresh fruit salad for a lovely contrast. It’s truly a perfect dish for a leisurely weekend breakfast or brunch. However, its hearty and satisfying nature also makes it an excellent choice for a quick and flavorful weeknight meal. The robust flavors of corned beef and Swiss cheese, brightened by the sauerkraut and green onion, are elevated even further by a drizzle of Thousand Island dressing on the plate, bringing the full Reuben sandwich experience to your fork.
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Print Recipe
Reuben Quiche
Ingredients
- 1 pie crust
- 6 ounces corned beef cubed
- 1 1/2 cups 6 ounce package Shredded Swiss cheese
- 1/2 cup Frank’s sauerkraut
- 4 large eggs
- 2 cups Half & Half
- 1/2 teaspoon salt
- 1/2 Teaspoon sugar
- 5 green onions sliced
Instructions
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Preheat oven to 425 degrees F (220 C). Line a pie plate with your chosen pie crust.
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In a large bowl, whisk together the eggs and Half & Half until well combined. Stir in the sliced green onions, salt, and sugar.
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Evenly spread half of the shredded Swiss cheese over the bottom of the pie crust. Top this layer with the cubed corned beef and Frank’s sauerkraut. Distribute the remaining Swiss cheese over the top of the sauerkraut.
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Carefully pour the prepared egg mixture over the layered ingredients in the pie crust. Ensure the mixture is evenly distributed. Bake for 15 minutes.
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Reduce the oven temperature to 300 degrees F (150 C) and continue to bake for an additional 30 minutes, or until the quiche is set in the middle and golden brown on top. A knife inserted near the center should come out clean.
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Remove from oven and let stand for 5 minutes before slicing and serving.
Nutrition
More Delicious Ways to Enjoy Sauerkraut and Reuben Flavors
Our culinary adventures with Frank’s Sauerkraut and the wonderful flavors of Reuben sandwiches don’t stop at quiche! The journey of incorporating this versatile ingredient into exciting new dishes has led to some truly memorable creations. If you’re looking to explore even more innovative ways to enjoy sauerkraut, especially during National Reuben Month, here are a few favorites that have delighted my family and friends:
Sauerkraut Chocolate Cake: As mentioned, this might sound unusual, but it’s a revelation! The finely chopped sauerkraut adds an incredible moistness to the cake and a subtle, undetectable tang that deepens the chocolate flavor. It’s a fantastic way to surprise your guests with a unique dessert.
Reuben Pizza: Transform your pizza night with a Reuben-inspired masterpiece! A crispy crust topped with Thousand Island dressing instead of tomato sauce, layered with corned beef, Swiss cheese, and sauerkraut, then baked to bubbly perfection. It’s a flavor explosion that’s surprisingly addictive.
Reuben Stuffed Baked Potatoes: Take a humble baked potato and elevate it into a hearty, flavor-packed meal. Split open a fluffy baked potato and load it with warm corned beef, melted Swiss cheese, savory sauerkraut, and a generous dollop of Thousand Island dressing. It’s comfort food at its finest.
These recipes are just a glimpse into the endless possibilities when you open your mind to the culinary magic of sauerkraut. It’s a humble ingredient that truly shines in both traditional and inventive dishes.
Stay connected with Frank’s Kraut on their social media channels to discover delicious new recipes throughout the year, and especially for a bounty of creative Reuben recipes all through the month of March!
The Fascinating World of the Reuben Sandwich: Reuben-ize Everything!
Are you a true Reuben enthusiast who wants to dive deeper into its history and culinary potential? The Reuben sandwich itself has a captivating origin story, with a couple of different tales vying for the title of its true beginning, depending on who you ask. Regardless of its exact birthplace, the combination of flavors has captured hearts and palates for generations. For an even more comprehensive exploration, learn all about the rich history of the Reuben and discover how to truly “Reubenize” anything – from savory main courses to unexpected appetizers and even desserts! It’s a culinary philosophy that encourages you to infuse those distinctive corned beef, Swiss, sauerkraut, and Thousand Island notes into any dish you can imagine.
Join the Frank’s Kraut community and keep up with all things sauerkraut by following them on Facebook, Twitter, Pinterest, and Instagram. You’ll find a wealth of inspiring recipes and tips to bring the delicious tang of sauerkraut into your kitchen all year long!