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butter caraway seeds sauerkraut corned beef Gruyere cheese eggs cream mustard dry mustard onion horseradish sour cream butter unsalted butter flour salt water
Viewed: 32 - Published at: 6 years agoIngredients
- QUICHE
- 1 9-inch all butter pie shell (below)...store bought (pictured) when in a hurry
- 1 teaspoon caraway seeds
- 1 cup sauerkraut (squeezed and drained a bit on a paper towel)
- 1/3 pound (5-1/3 ounces) corned beef, chopped
- 2 cups Gruyere cheese, grated
- 2 large eggs, beaten
- 1 cup half & half cream or full fat
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dry mustard
- A little grated onion for the bottom of the crust
- 1/4 fresh grated horseradish
- 1 cup sour cream
- ALL BUTTER CRUST
- 1/2 cup unsalted butter, cubed and chilled
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Ice water, between 4-6 tablespoons
Method
- Preheat oven to 375 degrees.
- Sprinkle caraway seeds over pie crust. Poke holes in crust with a fork and blind bake for 7 minutes.
- Fill the pie crust with sauerkraut and some grated onion.
- Top with corned beef. Top with cheese. Mix together eggs, cream, Dijon mustard, dry mustard and onion.
- Pour into pie shell and bake until the filling if puffed and set (about 40-50 minutes).
- Mix the grated horseradish and sour cream together and refrigerate until needed.
- Let stand 10 minutes before cutting. Serve with creamy horseradish sauce.
- Add the butter, flour and salt in a food processor bowl, pulse lightly until the mixture resembles wet looking pea size particles.
- Add water, 1 tablespoon at a time, pulsing a couple times after each tablespoon. Keep adding water until the dough just starts to gather into larger clumps. Place dough into a re-sealable plastic bag or plastic wrap and pat into a disk. Seal and refrigerate for 30 minutes.
- Remove the dough disk to a flour work surface. Roll out to a 10 inch round. Fit the dough into a 9-inch pie dish.
- Blind bake. Add filling. Bake.
