Reuben Quiche

This Reuben quiche takes every element of the classic deli sandwich and bakes it into a rich egg custard in a caraway-seeded crust. Shredded corned beef, sauerkraut, Swiss cheese, and Dijon mustard, layered up and set in a cream-and-egg filling.

The caraway seeds baked right into the crust are a smart detail. They echo the rye bread you’d normally get with a Reuben, grounding the whole quiche in that familiar deli flavor from the first bite of pastry.

Squeezing the sauerkraut very dry before layering it in is critical. Wet sauerkraut releases liquid during baking and turns the custard watery. You want just the tangy flavor and a bit of texture, not a soggy center.

Pro Tips

• Pre-bake the crust for 7 minutes as directed. This sets the bottom so it stays crisp under all that filling.
• Shred the corned beef rather than dicing it. Shreds lay flat and integrate better with the custard layers.
• Don’t wash the sauerkraut. Unwashed sauerkraut keeps its full tangy punch. Just squeeze out the excess liquid thoroughly.
• Let the quiche rest 5 minutes after removing from the oven. It continues to set as it cools and will slice much cleaner.

Variations

• Use pastrami instead of corned beef for a smokier, peppered version.
• Add a layer of Thousand Island dressing between the corned beef and sauerkraut for the full sandwich experience.
• Swap Swiss for Gruyère for a nuttier, more complex cheese flavor.