The Reuben Quiche

A smorgasbord of goodness

Quiches are one of our favorite make-ahead meals. Not only are they easy to throw together, but you can add just about anything into them, making a smorgasbord of goodness.  You can make them with any random fixings you might have leftover in your fridge (ham from Easter or turkey from Thanksgiving!), or if you’re fancy, you can combine the perfect concoction of ingredients to mimic some of your favorite dishes. Which is exactly what we did here with this dangerously good Reuben Quiche.

What’s in our Reuben?

Traditional Reuben sandwiches are made with corned beef, Swiss cheese, sauerkraut and Russian dressing, served on rye bread. Ever wondered where the Reuben Sandwich came from? You can read about its creation here. We love stories like these!

Pastrami  Pastrami can be used instead of corned beef (or flank steak), so if you have a preference for one of the other, just go with your instincts and follow your taste buds. We chose Trader Joe’s pastrami simply because it was calling to us while perusing the isles. It’s uncured and has no nitrates added, which is great for those who are sensitive to additives.

Sauerkraut The addition of sauerkraut was an obvious must for its added health benefits and tummy friendly bacteria. And since we usually have a container of Trader Joe’s raw and fermented sauerkraut with pickles in our fridge, it seemed too perfect not to use. We used the pickles from that combination because, well, they were already together so it made our job just a little easier. But if you can’t find that brand feel free to use the sauerkraut and pickles of your choosing.

Swiss Cheese Not that we’re promoting Trader Joe’s or anything…but they also have this Swiss cheese and Gruyère shredded cheese mix that was a delicious addition, which is just an option if you’re a cheese fan.

Quiche vs. Frittata – It’s all in the crust

If you’ve ever had an amazing quiche before you know it all starts with the perfect crust. The crust is what makes a quiche and quiche and NOT a frittata, so it’s essential that the crust is tasty. Luckily, we mastered our version of a low-carb, gluten-free crust with our Basic Coconut Flour Crust, which is also one of our fan favorites! We spiced it up by adding in Caraway seeds to mimic the classic use of rye bread and oh boy did it work! Caraway seeds have a slew of health benefits, including their potential to reduce the concentration of LDL cholesterol.

It’s not going to be pretty…

The crust itself can be a little tricky to mold into your pie tin if you’ve never cooked with coconut flour before. Due to the lack of gluten in this flour substitute it lacks the stretchiness and give that traditional flour has, making it slightly more challenging. Luckily, this flour is also very forgiving, so if during the molding process you find it’s “falling apart”, simple dampen your fingertips and push it back together. We suggest pressing the dough fairly thin at the bottom of the tin to ensure you have enough dough to create a “lip” at the top so all your tasty ingredients don’t pour over! We also offer a few tips and tricks for making the perfect crust here, one of which is making a crust shield to prevent your crust from over cooking!

Go Crustless!  

If for some reason the thought of the baking this easy crust seems overwhelming you can simply skip that step and make yourself a crustless quiche aka a casserole or egg muffins…which we promise is just as delicious! We’ve shared two sets of macronutrients below for those of you who’d like to try one or the other, or both! Either you go we think you’ll find this recipe an easy, delicious dish to make tonight or as a make-ahead meal prepping go-to!

Transforming recipes and your feedback

We’d love to hear what you think and feedback is always welcomed! We all have different taste preferences and we love  to experiment with transforming different recipes into ones that fit our health and fitness needs.