Reuben Quiche - Thermador PROFESSIONAL Series Recipes

REUBEN QUICHE

INGREDIENTS
Pie crust for 9" deep dish pie
1 tbsp. caraway seeds
8 oz. corned beef, chopped
1 tbsp. dijon mustard
¾
cup drained sauerkraut
2 cups shredded Swiss cheese
3 eggs, beaten
1 cup half & half
2 green onions, minced
Preheat the oven.
Line the crust with foil and fill with beans or pie weights. Bake shell on rack level 2
for 7 minutes; remove from oven and lift out the foil and beans. Prick the bottom of
the crust in a few places and return to oven for 3 minutes more to set the crust.
Sprinkle the caraway seeds over the bottom of the crust. Top with corned beef,
Dijon, sauerkraut and cheese. Mix together the eggs, cream and onion and pour
into pie shell.
Bake quiche as indicated above; top will be lightly browned and filling will be firm.
Let cool a few minutes before cutting.
BRUNCH IDEA:
Serve Reuben Quiche with potato pancakes, pretzel rolls and baked apples.
Serves 8
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
TRUE CONV, 400°F, Preheat
Crust
TRUE CONV, 400°F
7 minutes + 3 more
(Level 2)
Quiche
STEAM CONV, 375°F
30 minutes
Dish on Wire Rack
2 2
AND CASSEROLES
51