Savor the Ultimate Breakfast Twist: Irresistible Reuben Quiche Recipe
Imagine your favorite Reuben sandwich transformed into a delightful, savory quiche, perfect for any meal. Our classic Reuben Quiche combines the iconic flavors of corned beef, tangy Swiss cheese, authentic sauerkraut, and a hint of fresh green onion in a flaky, golden crust. To elevate this breakfast (or brunch, or dinner!) experience, simply drizzle a touch of creamy Thousand Island dressing on your plate – and prepare for the full, glorious Reuben effect. Get ready for Reubens for breakfast like you’ve never imagined!
This culinary adventure is proudly sponsored by Frank’s Sauerkraut. All thoughts and opinions shared here are authentically my own. Your continued support for the brands that help make “An Affair from the Heart” possible is deeply appreciated.
Celebrating National Reuben Month with a Twist
For enthusiasts of the beloved Reuben sandwich, March holds a special significance: it’s National Reuben Month! This annual celebration is a joyous occasion for anyone who appreciates the unique, savory combination of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all nestled between slices of rye bread. And if you’re like my family and me, this month-long tribute to the Reuben means there’s no better time to get creative with its incredible flavors. While the traditional sandwich is a timeless classic, reimagining it in new forms allows us to enjoy its distinct profile in exciting ways. That’s precisely why this inventive Reuben Quiche recipe is the perfect dish to honor this special month – it’s a delightful departure from the norm that truly captures the essence of the Reuben, making March exceptionally delicious!
My Enduring Love Affair with Frank’s Sauerkraut
My connection with Frank’s Kraut isn’t just recent; it’s a cherished relationship that spans my entire life. Growing up in a household with strong Polish and German roots, sauerkraut wasn’t merely an ingredient; it was a staple, a culinary cornerstone. And in our home, there was only one brand that ever graced our table: Frank’s. This might sound like a simple preference, but for a family deeply immersed in Central European culinary traditions, it truly speaks volumes about the unparalleled quality and authentic flavor of Frank’s Sauerkraut. Its crisp texture and perfectly balanced tang evoke a sense of home and heritage with every bite, making it an indispensable part of our family’s kitchen. Frank’s Kraut isn’t just food; it’s a piece of our history.
My partnership with Frank’s began quite organically a few years ago. I shared a recipe for my grandmother’s authentic Polish Sausage & Sauerkraut — a true “how-to” that has been passed down through generations. I tagged Frank’s Kraut in that post, and since then, we’ve developed a wonderful friendship. They are an truly exceptional company, and it’s always a pleasure to collaborate with them on new recipes. There’s immense joy in exploring deliciously innovative and even “crazy fun” ways to incorporate sauerkraut into a diverse array of dishes, proving its versatility beyond traditional applications.
Beyond the Traditional: Unexpected Delights with Sauerkraut
When you think of sauerkraut, you likely picture it alongside sausages, in a Reuben, or perhaps as a side dish. But what if I told you that this humble fermented cabbage can transform dishes in ways you’d never anticipate? Consider for a moment, Chocolate Cake. Yes, you read that correctly! The absolute best chocolate cake I’ve ever made includes sauerkraut as a secret ingredient. It adds an incredible moisture and subtle tang that enhances the chocolate flavor without being detectable as sauerkraut itself. It’s a game-changer! And the culinary adventures don’t stop there. Have you ever ventured into the world of Reuben Pizza? It’s an explosion of classic Reuben tastes on a crispy crust, proving that sauerkraut is a fantastic pizza topping. Or how about topping a warm, fluffy baked potato with a generous helping of Reuben-inspired ingredients? That’s pure comfort food bliss. The possibilities are truly endless when you open your mind to the dynamic flavors and textures sauerkraut can bring to the table. It’s a testament to how traditional ingredients can inspire modern, exciting culinary creations.
The Missing Piece: Reuben for Breakfast!
After experimenting with sauerkraut in everything from decadent chocolate cake to savory pizzas and comforting baked potatoes, it became clear there was one meal sorely lacking a touch of Reuben magic: breakfast! The vibrant, savory, and slightly tangy profile of a Reuben sandwich seemed like an untapped treasure for the morning table. And what better vehicle for these robust flavors than a versatile and utterly satisfying quiche? Quiche offers a perfect canvas for layering ingredients, allowing each component of the Reuben to shine while harmonizing beautifully within a creamy egg custard and flaky crust. Indeed, what’s not to love about quiche? It’s effortlessly elegant, incredibly customizable, and universally adored, making it the ideal dish to introduce the deliciousness of Reuben flavors to your breakfast or brunch spread.
The Art of the Quiche: A Versatile Culinary Canvas
Over the years, I’ve perfected a foundational quiche recipe that serves as an incredibly adaptable base for a multitude of fillings. Its simplicity and consistent results make it a go-to in my kitchen, allowing for endless customization to suit any craving or occasion. We’ve enjoyed countless variations, each met with enthusiastic approval from my family. Some perennial favorites include our rich and flavorful Bacon & Swiss Quiche, the zesty kick of Green Chile & Sausage Quiche, and the sophisticated smoky notes of Ham & Smoked Gouda Quiche. When a quiche emerges from the oven, my family’s excitement is palpable; you could say they’re more than just “kinda” fond of it. And this Reuben Quiche? It instantly joined the ranks of our keepers. The way the distinct flavors of the Reuben components meld together within the creamy egg custard and crisp crust is nothing short of fantastic, creating a truly memorable dish that’s both comforting and excitingly unique.
Crafting Your Reuben Quiche: Tips for Success
Choosing Your Corned Beef
For this delightful Reuben Quiche, you have a couple of excellent options for the corned beef. If you’ve recently enjoyed a corned beef dinner, this recipe is a fantastic way to utilize those savory leftovers, giving them a delicious second life. Alternatively, you can head straight to your local grocery store’s deli counter. When purchasing, ask them to slice the corned beef slightly thicker than usual. This ensures that when you cube it, the pieces will hold their shape and provide satisfying bites throughout the quiche, contributing to that authentic Reuben texture and flavor.
The Perfect Crust and Layering
The foundation of any great quiche is its crust. Feel free to use your cherished homemade pie crust recipe for that extra touch of personal flair. If time is of the essence or you simply prefer convenience, a good quality store-bought pie crust works beautifully – no judgment here! The goal is a flaky base that complements the rich filling. Once your crust is nestled in the pie plate, the layering begins. Start by evenly spreading half of your shredded Swiss cheese across the bottom. This acts as a delicious barrier and prevents the crust from becoming soggy. Next, distribute the cubed corned beef and drained Frank’s Kraut generously over the cheese. Finally, top with the remaining Swiss cheese, creating a delightful cheesy blanket for the savory ingredients. This careful layering ensures every slice of quiche delivers a harmonious blend of Reuben flavors.
Baking Your Masterpiece
With your layers perfectly set, it’s time for the creamy egg mixture. Whisk together the eggs, Half & Half, sliced green onions, salt, and a pinch of sugar until just combined. Gently pour this luscious mixture over the layered ingredients in your pie crust. Then, carefully transfer your quiche to the preheated oven. The initial higher temperature helps to set the crust quickly, while the reduced temperature ensures the custard bakes through evenly and to a perfect, tender consistency without over-browning. Look for a beautiful golden-brown top and a center that is set, with just a slight jiggle. This indicates it’s cooked to perfection. Allowing the quiche to rest for 5-10 minutes after baking is crucial; this allows the custard to fully set, making for cleaner slices and preventing it from falling apart when served.
Serving Suggestions for Your Reuben Quiche
Once your glorious Reuben Quiche is baked to perfection – golden brown and set in the middle – let it stand for about 5 minutes before you slice into its irresistible layers. This brief resting period allows the custard to firm up beautifully, ensuring clean, elegant slices every time. Serve it hot, perhaps accompanied by a fresh, vibrant fruit salad or a simple green salad with a light vinaigrette to complement its richness. While this quiche is an absolute showstopper for a leisurely weekend breakfast or an impressive brunch, don’t relegate it solely to morning meals! Its hearty, satisfying nature also makes it an ideal choice for a delicious and easy weeknight dinner. And for the ultimate Reuben experience, remember to spread a little Thousand Island dressing on your plate and enjoy the full, authentic flavor profile this unique quiche has to offer.
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Print Recipe
Reuben Quiche
10 minutes
45 minutes
55 minutes
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
- Preheat oven to 425 degrees F (220 degrees C). Line a standard 9-inch pie plate with your chosen pie crust.
- In a large bowl, whisk together the large eggs and Half & Half until well combined and slightly frothy. Stir in the sliced green onions, salt, and sugar.
- Evenly distribute half of the shredded Swiss cheese over the bottom of the prepared pie crust. Layer the cubed corned beef and well-drained Frank’s sauerkraut over the cheese. Top with the remaining Swiss cheese.
- Carefully pour the egg mixture over the layered ingredients in the pie crust. Ensure the ingredients are submerged. Bake for 15 minutes at 425 degrees F.
- Reduce the oven temperature to 300 degrees F (150 degrees 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.
- Remove from oven and let stand for 5-10 minutes before slicing and serving. This allows the quiche to set fully for clean cuts.
Nutrition
More Sauerkraut Delights and Reuben Inspirations
If you’re now convinced of sauerkraut’s incredible versatility, prepare to be amazed by these other popular recipes that ingeniously incorporate this tangy ingredient:
Stay connected with Frank’s Kraut on their social media channels for a continuous stream of delicious recipes throughout the year. And, of course, during the entire month of March, expect an extra special focus on inventive and mouth-watering Reuben recipes that you won’t want to miss!
Curious about the origins of the Reuben sandwich itself, or eager to learn more clever ways to infuse that distinctive flavor into various dishes? Delve into the fascinating history of this iconic sandwich, which boasts a couple of intriguing origin stories depending on who’s telling the tale. Discover all there is to know about the Reuben and unlock creative techniques on how to Reubenize virtually anything!
Be sure to follow Frank’s Kraut on their social platforms to keep up with all things sauerkraut: Facebook, Twitter, Pinterest, and Instagram!