Pastrami And Swiss Quiche Recipes

CRUSTLESS HAM AND CHEESE QUICHE

Steps:

• Heat oven to 375°F and grease a 9-inch pie plate.
• Scatter ham, broccoli and cheeses evenly in pie plate.
• Whisk remaining ingredients in a bowl until blended. Pour into pie plate.
• Bake 40 minutes or until firm. Cover top with foil if it starts to get too brown.
• Cut into wedges to serve.

SIMPLE HOT PASTRAMI AND SWISS SANDWICHES

Steps:

• Spread mustard on each slice of bread.
• add 1 ounce of cheese and 3 ounces of pastrami per sandwich.
• top with another slice of bread.
• Spread butter on the outside of the assembled sandwich.
• Heat in hot, heavy skillet until bread is toasted and cheese melted.

IMPOSSIBLE QUICHE (CRUSTLESS HAM AND CHEESE QUICHE)

Steps:

• Preheat the oven to 200C / 390F and grease a pie tray (9" x 2" / 22.5cm x 3.1cm).
• Heat oil in a small frying pan and cook the onion until translucent.
• Combine 1 cup shredded cheddar cheese, parmesan cheese, ham, onion, flour, salt and pepper in a bowl, then pour into a pie dish.
• Whisk eggs and milk together in a seperate bowl, then pour over the ingredients in the pie dish. Sprinkle the remaining shredded cheddar cheese on top.
• Bake for 40 minutes or until golden and cooked through. Serve warm or cold.

REUBEN STROMBOLI

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

THE REUBEN QUICHE

Steps:

• Preheat oven 375° F.
• Heat a saucepan over medium-high heat.
• Add 1/2 tablespoon butter and swirl to coat.
• Add onions and sauté 2-3 minutes; remove from heat.
• In a large mixing bowl add onions, sauerkraut, and dill pickles; mix to combine and set aside.
• In another bowl, whisk 4 eggs.
• Add coconut milk, Dijon mustard, lemon juice, paprika, black pepper, Worcestershire sauce and mix well.
• Layer pastrami at the bottom of the premade crust. Save a few slices to add on top if desired.
• Layer the onion mixture on top of pastrami.
• Pour egg mixture over onions and pastrami.
• Top with cheese and leftover pastrami.
• Place pie pan in oven and cook for 30-40 minutes or until a knife inserted in middle comes out clean.

PASTRAMI AND SWISS QUICHE

Steps:

• Par-bake the crust according to package directions. Let cool slightly before adding the filling.
• Sprinkle the red onion evenly into the crust. Combine the pastrami with the Swiss cheese and sprinkle it in an even layer over the onions.
• Whisk together the half-and-half, nutmeg, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl.
• Pour the custard over the filling. Adjust the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.