A Storm of Swords: Crustless Sauerkraut Quiche

I'll take you out for a meal with Mr and Mrs. Pain. Order up some violent quiche.

Howard, The Mighty Boosh

Although we used our sauerkraut on Ruebens all last week, we still had some left.  Stoney whipped up an omelet with sauerkraut that was outstanding, so that gave me the idea to put together a quiche with it.  We also had some horseradish cheese in the fridge from the Farmer's Market which is outstandingly delicious, so that really sealed the deal for me.

What you need:

• 3 large eggs
• 1 1/2 cup egg whites
• 1/2 cup 1% Milk
• 1/2 cup wheat flour
• 1 tsp baking powder
• 1 small red potato, cooked and mashed
• 6 oz. horseradish cheese, shredded
• 6 oz. white cheddar cheese, shredded
• 1/2 cup sauerkraut
• 4-5 white button mushrooms, chopped
• 1/2 white onion, chopped
• 1 tsp olive oil
• 1/2 8.5oz jar Sun Dried Tomatoes, patted dry

Preheat oven to 350 degrees Fahrenheit.  Heat oil in a large skillet over medium-high heat, and sauté onions, sauerkraut, and mushrooms until onions are translucent, 3-5 minutes.

Whisk together eggs, egg whites, milk, flour, baking powder, mashed potato, and horseradish cheese.

Cheese and eggs... yum!

Stir the sautéed mixture into the egg mixture and pour into a greased 8" pie dish.

Sprinkle white cheddar cheese on top, and then place the sundries tomatoes on top of the cheese.

Bake for 40 minutes or until the top of the quiche has browned slightly and a knife comes out clean.  Let it sit for 5-10 minutes before serving.

This recipe serves 6-8, and it goes wonderfully with a simple salad.  

Lannister Reuben Sandwich

'You alarm me!' said the King. 'I feel faint—Give me a ham sandwich!'

-Lewis Carroll, Through the Looking Glass, and What Alice Found There

Now, I'm not going to sit here and tell you this is a low-calorie rueben sandwich, but we at least played around with the thousand island recipe to cut down a few calories.  We were so excited to try out the sauerkraut we made back in october, and it didn't disappoint!  All in all, this ended up being a delicious sandwich (despite not being able to find rye bread... stupid snow!)

What you need for the Thousand Island Dressing:

• 3/4 cup Plain, nonfat greek yogurt
• 3 tbsp Ketchup (we used some great gourmet ketchup we purchased at the farmer's market from Further Farms of Nashville)
• 1 tbsp Worcestershire sauce
• 1 tbsp minced onion
• 1 hard boiled egg
• 1 tsp minced garlic
• 2 tsp sweet relish
• 1/4 tsp salt

What you need for the Reuben:

• Rye bread (preferably)
• Corned Beef (we cooked this in the slow-cooker)
• Swiss Cheese
• Sauerkraut
• Thousand Island

To make the thousand island dressing, just mix everything together really well.  To get the hard-boiled egg to the right consistency, I would recommend pressing it through a strainer.

The sandwich is just as easy.  Take two slices of bread.  Place corned beef on one slice, and top the corned beef with sauerkraut.  Spread the dressing on the other slice of bread, and then place a piece of swiss cheese over the sauce.  

Toast the sandwich in a sandwich press (or on the stove) and voila!  Delicious sandwich!  One of these days, Stoney and I will make a post on making sauerkraut.  We jarred over a gallon of it 2 weeks ago, documenting our methods.  This kraut was just a spur-of-the-moment decision and we didn't even measure how much salt or pickling spice we used.  Verdict?  Tasty.