| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon salted butter
- 2 cups finely sliced green cabbage
- 1 tablespoon caraway seeds
- 1 pie crust, homemade or store-bought, recipe follows
- All-purpose flour, for rolling
- 8 ounces corned beef, cut into small pieces
- 1 1/2 cups half-and-half
- 1 tablespoon Dijon mustard
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 3 cups all-purpose flour
- 3/4 cup vegetable shortening
- 1 1/2 sticks (12 tablespoons) salted butter
- 1 large egg
- 5 tablespoons cold water
- 1 tablespoon white vinegar
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.
- Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.
- Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.
- Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.
- Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.
- Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it’s still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 722 |
| Total Fat | 53 g |
| Saturated Fat | 23 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 18 g |
| Cholesterol | 291 mg |
| Sodium | 620 mg |
Reviews
I added 1.5 cup of shredded Swiss and Gruyerre cheese blend! It took it to another level! I preferred the quiche at room temperature after baking.
Made exactly as Ree did on the show! Came out great!!!
Can I make this without the pie crust, and if so, does the cooking time adjust, and by how much? Both of the quiches she made on the episode look delicious & I’m looking forward to making them… just without the crust 🙂
Haven’t tried it yet, but don’t all quiches have cheese in them? I’d probably put Swiss cheese in the corned beef quiche.
Not a typo. The Brie cheese is for a Broccoli and Brie quiche that she is making along with the Corned Beef and Cabbage quiche. Nevertheless, cheese is a great addition.
C’mon Ree maybe a typo but how can you have any quiche recipe with NO CHEESE???? LOL Grated swiss cheese is the perfect compliment here (like a Rueben sammie!) and making this tomorrow with my leftover St. Patty corned beef….plus adding da swiss!! Thnx for all your great recipes and love your show!
This was fantastic! I made it exactly the way it’s written. This is a great way to get a man to eat a quiche!