Wondering what to do with that leftover corned beef? Search no further – this Crustless Reuben Quiche is quick and easy to put together, as well as delicious! Less than 3 NET carbs per serving!
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Crustless Quiche
Lately, I’ve become almost obsessed with finding new ways to enjoy some of our old favorites. If I can drop some of the carbs in the process, that’s an added benefit!
This Crustless Reuben Quiche checks a lot of the boxes for me
- it’s an old favorite made in a new way
- it has fewer carbs than a traditional Reuben sandwich
- it’s quick and easy to make
- I can easily double or triple the recipe
- it can be made ahead for hectic nights or nights I don’t feel like cooking
- it’s family approved
I always have the basic ingredients to make a quiche – eggs, cheese, some meat, or veggies. And since I am looking for lower carb options, it only makes sense to drop the crust. Trust me; it’s just as delicious without it. You won’t even miss it!
I love a good Reuben sandwich, and since I was craving one the other day, I came up with this solution instead. Let me show you how easy and delicious it is …
Quiche Recipe
Ingredients for crustless quiche
- green onions
- butter
- thinly sliced deli corned beef (or leftover corned beef)
- sauerkraut
- shredded Swiss cheese
- large eggs
- half-and-half cream
- salt
Ingredients for serving
- Freshly chopped parsley, for garnish
- Russian or Thousand Island dressing
How to make Crustless Reuben Quiche
Time needed: 45 minutes.
How to make Crustless Reuben Quiche
- Preheat oven and prepare pie plate.
Preheat oven to 375°F. Lightly spray a 9-inch pie plate with cooking spray and set it aside.
- Cook green onions in butter.
In a small skillet, saute onions in butter until tender; set aside.
- Combine the quiche ingredients and pour the mixture into the pan.
In a large mixing bowl, combine the corned beef, sauerkraut, and cheese. Mix in the eggs, cream, salt, and reserved onion mixture. Pour the mixture into the prepared pan.
- Bake.
Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean.
- Remove from oven and allow to stand before cutting.
Let stand for 5 minutes before cutting.
- Garnish and serve.
Garnish with parsley and serve with Russian or Thousand Island dressing, if desired.
Recipe Notes
- You can substitute leftover corned beef for the deli-sliced corned beef if you prefer.
- Get as much of the liquid out of the sauerkraut as you can so your quiche doesn’t end up watery.
Crustless Quiche: FAQs
If you run into any problems or if you would like some suggestions, be sure to read this section before leaving a comment.
Typically, it is a pastry case filled with eggs, cheese, meat, seafood, and/or vegetables. In this case, we’ve omitted the pastry (aka the crust) for a lower carb option.
You will want to eat refrigerated or leftover quiche within 3-4 days.
Yes! Quiche can be frozen before baking or after baking. Note that baking it first may make the quiche a little easier to deal with in the freezer.
To freeze quiche before baking: Place the quiche on a baking tray and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminum foil or slide quiche into a freezer bag – seal, label and freeze for up to three months. When ready to serve, remove from the freezer. Do not thaw. Unwrap and bake, as usual, adding an extra 10 to 20 minutes to the baking time.
To freeze quiche after baking: Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
You can reheat the whole quiche in a 350°F oven for about 25-30 minutes or until heated through. Alternatively, for a slice of quiche, heat it in the microwave at 50% power for about 3 minutes or until heated through.
Personally, I love a simple, fresh lettuce salad with fresh veggies like tomatoes, cucumbers, radishes, and thin sliced red onion. Other good choices are steamed broccoli or asparagus, fruit salad, a small bowl of soup, crusty bread, cucumber salad – or whatever you like!
Other delicious recipes you may enjoy
Crustless Reuben Quiche
Wondering what to do with that leftover corned beef? Search no further - this Crustless Reuben Quiche is quick and easy to put together, as well as delicious! Less than 3 NET carbs per serving!
Ingredients
For the quiche
- 5 green onions, chopped
- 1 tablespoon butter
- 1/3 lb. thinly sliced deli corned beef, chopped (or ⅓ lb. leftover corned beef, chopped)
- 1/2 cup sauerkraut, well-drained
- 1-1/2 cups shredded Swiss cheese
- 4 large eggs, lightly beaten
- 1/2 cup half-and-half cream
- 1/4 teaspoon salt
For serving
- Freshly chopped parsley, for garnish
- Russian or Thousand Island dressing
Instructions
- Preheat oven to 375°F. Lightly spray a 9-inch pie plate with cooking spray and set it aside.
- In a small skillet, saute onions in butter until tender; set aside.
- In a large mixing bowl, combine the corned beef, sauerkraut, and cheese. Mix in the eggs, cream, salt, and reserved onion mixture. Pour the mixture into the prepared pan.
- 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.
- Garnish with parsley and serve with Russian or Thousand Island dressing, if desired.
Notes
Recipe Notes
- You can substitute leftover corned beef for the deli-sliced corned beef if you prefer.
- Get as much of the liquid out of the sauerkraut as you can so your quiche doesn't end up watery.
How long will quiche keep in the refrigerator?
You will want to eat refrigerated or leftover quiche within 3-4 days.
Can quiche be frozen?
Yes! Quiche can be frozen before baking or after baking. Note that baking it first may make the quiche a little easier to deal with in the freezer.
To freeze quiche before baking:
Place the quiche on a baking tray and freeze until firm. Wrap with freezer paper or heavy-duty (or double thickness) aluminum foil or slide quiche into a freezer bag - seal, label and freeze for up to three months. When ready to serve, remove from the freezer. Do not thaw. Unwrap and bake, as usual, adding an extra 10 to 20 minutes to the baking time.
To freeze quiche after baking:
Proceed as above. Do not thaw before reheating. Remove wrap and bake in a preheated 350°F oven for about 25 minutes, or until heated through.
What is the best way to reheat quiche?
You can reheat the whole quiche in a 350°F oven for about 25-30 minutes or until heated through. Alternatively, for a slice of quiche, heat it in the microwave at 50% power for about 3 minutes or until heated through.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Silicone Spatula Set of 4 -
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2) -
Calphalon 5-Piece Nylon Kitchen Cooking Utensil Set -
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Glass Pie Plate with Lid -
Stainless Steel Measuring Cups - 5 Piece Stackable Measuring Set -
Heavy Duty Stainless Steel Metal Measuring Spoons (Fits in Spice Jar) Set of 6 -
Set of 3 Fine Mesh Stainless Steel Strainers -
Contemporary Self-sharpening 20-piece Knife Block Set -
Cutting Board Set, 15-Inch by 20-Inch by 1/2-Inch, Assorted Colors
Nutrition Information:
Yield: 6 Serving Size: 1 sliceAmount Per Serving: Calories: 208Total Fat: 15.7gSaturated Fat: 8.2gTrans Fat: 0gCholesterol: 169mgSodium: 503mgCarbohydrates: 3.5gNet Carbohydrates: 2.8gFiber: .7gSugar: 1gProtein: 13.4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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