Pastrami Quiche Recipes

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CRUSTLESS HAM AND CHEESE QUICHE



Crustless Ham and Cheese Quiche image

This is a quiche that is so easy and quick. I make it everytime I have company overnight or for lunch. You can substitute most any meat, ie chicken breast or pastrami or sausage. Also you can use spinach instead of broccoli. I have also added chopped tomatoes, but you need to cook a little longer if you do. I like to serve with crusty bread and a salad. My company always love this and ask for the recipe. Enjoy!

Provided by sunshinefromaz

Categories     Savory Pies

Time 50m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 8

6 ounces cooked ham, cut in 1/4 inch dice (11/4 cups)
3/4 cup frozen broccoli cuts, thawed
2 ounces monterey jack pepper cheese
2 ounces cheddar cheese
8 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 396.7, Fat 27.2, SaturatedFat 12.3, Cholesterol 443.8, Sodium 644.5, Carbohydrate 3.9, Fiber 0.9, Sugar 0.9, Protein 32.8

THE REUBEN QUICHE



The Reuben Quiche image

Yield 6 Slices

Number Of Ingredients 16

1 Basic Coconut Flour Crust - Precooked and cooled
1 tbsp Caraway Seeds
1 tsp Stevia Powder
1/2 tbsp Butter or Ghee
1/3 Yellow Onion - chopped
1/2 cup Sauerkraut - chopped (packed into measuring cup with all juices squeezed out)
2 tbsp Dill Pickle - minced
4 Eggs
1 cup Full-fat Coconut Milk
1 tbsp Dijon Mustard
1 tsp Lemon Juice
1/2 tsp Paprika add more if desired
1/8 tsp Black Pepper
1 tsp Worcestershire Sauce
8 ounces Deli Pastrami
1/2 cup Swiss or Gruyere cheese * For Paleo-friendly - omit cheese

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.

EASY HOMEMADE PASTRAMI



Easy Homemade Pastrami image

Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!

Provided by Chef John

Categories     Main Dish Recipes     Beef     Corned Beef Recipes

Time 15h45m

Yield 1

Number Of Ingredients 9

2 cloves garlic, crushed
½ cup vegetable oil
¼ cup coarsely ground fresh black pepper
2 tablespoons smoked paprika
2 teaspoons ground coriander
1 teaspoon dry mustard
½ teaspoon ground white pepper
¼ teaspoon cayenne pepper
4 pounds corned beef brisket

Steps:

  • Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
  • Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
  • Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
  • With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
  • Bake in the preheated oven for 6 hours.
  • Remove pastrami from the oven and let cool to room temperature, about 3 hours.
  • With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Line a baking sheet with aluminum foil.
  • Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
  • Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
  • Heat a large skillet over low heat.
  • Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.

Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g

REUBEN QUICHE



Reuben Quiche image

Deli flavors come together in this one-of-a-kind quiche. Serve a little Thousand Island dressing on the side for that authentic Reuben taste. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers
1 tablespoon rye or all-purpose flour
2 tablespoons plus 1-1/2 teaspoons butter, melted
FILLING:
5 green onions, chopped
1 tablespoon butter
1-1/2 cups shredded Swiss cheese, divided
1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
1/2 cup sauerkraut, well drained
4 large eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt

Steps:

  • In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese., Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 395 calories, Fat 26g fat (13g saturated fat), Cholesterol 211mg cholesterol, Sodium 673mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

REUBEN STROMBOLI



Reuben Stromboli image

I love this quick-to-fix, layered Reuben stromboli. I used another sandwich recipe as a guide but made it with Reuben fixings. Switch things up by using sliced turkey and coleslaw instead of corned beef and sauerkraut. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

1 sheet frozen puff pastry, thawed
2/3 cup Thousand Island salad dressing, divided
3 tablespoons dill pickle relish
1/2 pound thinly sliced deli corned beef
1/2 pound thinly sliced deli pastrami
4 tablespoons spicy brown mustard
8 slices Swiss or fontina cheese
1-1/2 cups sauerkraut, rinsed and well drained
1 large egg white, lightly beaten
2 teaspoons caraway seeds or sesame seeds

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.

Nutrition Facts : Calories 491 calories, Fat 32g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 1566mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein.

IMPOSSIBLE QUICHE (CRUSTLESS HAM AND CHEESE QUICHE)



Impossible Quiche (Crustless Ham and Cheese Quiche) image

This irresistible golden brown impossible quiche can be eaten for breakfast, lunch or dinner. This light and delicious crustless ham and cheese quiche will be loved by the whole family. Great for using up leftover ham after the holidays!

Provided by Cassie Heilbron

Categories     Dinner

Time 50m

Number Of Ingredients 8

1 1/4 cup Cheddar Cheese, grated
1/2 cup Parmesan Cheese, grated
100g / 3.5 oz Ham, diced
1 Brown Onion, diced
1/3 cup Self-Raising Flour (SEE NOTE 1)
Salt & Pepper, to taste
1 1/2 cups Milk
4 eggs

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.

Nutrition Facts : Calories 198 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 127 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 507 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

PASTRAMI AND SWISS QUICHE



Pastrami and Swiss Quiche image

Use a store-bought crust for this meat-and-cheese-filled egg dish.

Provided by Food Network Kitchen

Time 2h30m

Yield 6-8

Number Of Ingredients 8

One 9-inch frozen pie shell
1/2 cup thinly sliced red onion
3/4 cup chopped pastrami
1 cup shredded Swiss cheese
1 1/4 cups half-and-half
3 large eggs
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper

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.

PASTRAMI QUICHE RECIPE



Pastrami Quiche Recipe image

Provided by rmirvis

Number Of Ingredients 8

1 pie shell
2 Tb oil
1 onion - chopped
1/2 lb. pastrami
3 eggs
1 cup coffee rich (soy milk)
1/4 tsp salt
Dash nutmeg

Steps:

  • Bake pie shell for 5 minutes. Saute onion in oil. Add pastrami and saute some more. Beat eggs, soy milk, salt and nutmeg. Add to pastrami and onions and fry slightly. Pour into pie shell. Bake at 350 degrees for 30 minutes.

SOUS VIDE AND SMOKED EAST COAST PASTRAMI



Sous Vide and Smoked East Coast Pastrami image

Pastrami is something that takes a lot of time and patience, but it is so worth it in the end. Pastrami is really just corned beef that is smoked and covered with extra spices. This recipe is a combination of several different cooking techniques and has been tweaked down to perfection. This is a hit at every party that I go to. I never get to bring any home because it is always gone by the end of the night.

Provided by Norm Walker

Categories     100+ Everyday Cooking Recipes

Time P6DT25m

Yield 24

Number Of Ingredients 14

12 pounds beef brisket
1 gallon water
2 cups white sugar
1 ½ cups kosher salt
10 cloves garlic, crushed
4 teaspoons pink curing salt
1 gallon ice cubes
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
1 tablespoon mustard seeds
1 tablespoon red pepper flakes
1 tablespoon whole cloves
1 teaspoon ground ginger
2 bay leaves

Steps:

  • Trim off the fat cap of the brisket and poke some holes in the meat with a paring knife.
  • Bring water to a boil in a large pot on the stovetop. Remove from heat; as it starts to cool down, add white sugar, kosher salt, garlic, and pink curing salt.
  • Find a food-grade, nonreactive container with a lid; pour in brine and ice, then add the brisket. Keep brisket in brine for 5 to 7 days in the refrigerator. Flip the brisket every 24 hours.
  • After brining, pull the brisket out of the container and rinse under cold water.
  • Heat a pan over low heat. Toast coriander seeds, peppercorns, and mustard seeds in the hot pan, about 2 minutes. Remove and transfer to a food processor; add red pepper flakes, cloves, ginger, and bay leaves. Grind well.
  • Use 1/2 of the spice mixture to coat the brisket; seal in a food saver bag. Reserve remaining spice mixture. Place brisket in a sous vide at 137 degrees F (58 degrees C) for 18 hours.
  • Remove from sous vide, cut open the bag, and set out to dry and rest on a wire rack from a smoker for 30 minutes. Use remaining pickling spices to re-coat the brisket.
  • Place a wire rack into the smoker. Add wood chips according to manufacturer's directions and heat to 225 degrees F (107 degrees C).
  • Smoke brisket until browned, tender, and no longer pink in the center, about 5 hours. Pull brisket from the smoker and let rest for 15 minutes before slicing.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 19.8 g, Cholesterol 45.6 mg, Fat 4.7 g, Fiber 0.4 g, Protein 20.3 g, SaturatedFat 1.8 g, Sodium 7339.7 mg, Sugar 17.4 g

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