Learn how to make Chef Tom’s Brisket Quiche! To create this delicious dish on a pellet grill Tom will show you the technique to elevate your leftover Brisket to new flavorful heights!
WHAT YOU'LL LOVE
- Leftover brisket, second life: Diced brisket warmed with onion, kale, and garlic turns a cooked cut into a savory quiche filling.
- Egg-brushed blind-baked crust: Brushing a thin layer of whisked egg inside the baked crust seals it, so the custard doesn't soak in and leave the bottom soggy.
- Horseradish in the custard: A spoonful of prepared horseradish adds a mild bite that suits the beef and cuts through the cream.
- Cast iron on the grill: A skillet on the pellet grill's second shelf bakes the crust and custard with steady, even heat.
Brisket Quiche
Tom Jackson
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
519
Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.
Ingredients
-
Pie dough (recipe here)
-
Cornhusker Kitchen Spray Duck Fat
- 1/2 large yellow onion, sliced thin
-
Cattleman’s Grill California Tri-tip Seasoning
- 8 oz leftover brisket, diced
- 1 cup kale, chopped
- 1 clove garlic, minced
- 2 oz sharp white cheddar, grated
- 2 oz pecorino cheese, grated
- 4 eggs
- 2 cups heavy cream
- 1 tbsp prepared horseradish
For the custard:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.
Using a rolling pin, roll out the pie dough to fit a Lodge 10” Cast Iron Skillet. Roll the edges down to make an even crust.
Crumble up a sheet of parchment or butcher paper. Smooth it back out, then place over the dough in the skillet. Fill the paper with dried beans to weigh down the paper and dough. Transfer to the second shelf of the grill.
- Blind bake the dough until golden brown around the edges, about one hour. Remove from the grill. Remove the beans and paper and return the crust and skillet to the grill for an additional 5-10 minutes. Remove the skillet from the grill.
- While the crust bakes, make the filling.
Spray a Lodge 12” Cast Iron Skillet with a couple tablespoons of duck fat. Warm over medium heat. Add the onion to the skillet. Season with Cattleman’s Grill California Tri-tip Seasoning. Cook until browned around the edges and softened.
- Add the leftover brisket, kale and garlic. Cook just long enough to warm the brisket and wilt the kale, about three minutes. Remove from the heat.
Whisk together the eggs for the custard. Brush a thin layer of the whisked egg onto the pie crust. Add the heavy cream and horseradish to the eggs and whisk.
- Layer in the brisket mixture, cheeses and custard until the quiche is filled to the top of the crust.
- Bake the quiche until the custard is set, about 1 hour 10 minutes. It should jiggle, but not be fully liquid. Remove from the grill and cool to just above room temperature before slicing to serve.
Recipe Note
Recipe FAQ
Why brush whisked egg onto the blind-baked crust before adding the filling?
The thin egg layer seals the crust, so the custard doesn't soak in and leave the bottom soggy. It also gives the crust a little extra richness.
Why blind bake the crust with paper and dried beans?
The weighted paper keeps the dough from puffing and shrinking while it bakes, so the crust holds its shape and is ready to take the filling. Removing the beans and paper for the last 5-10 minutes lets the bottom dry and brown.
Why add horseradish to the custard?
Prepared horseradish adds a mild, sharp bite that suits the brisket and balances the richness of the heavy cream and cheeses, without making the quiche taste spicy.
Why cook the brisket, kale, and garlic for only about three minutes?
The brisket is already cooked, so it only needs rewarming. A short cook also wilts the kale without drying out the meat before it goes into the custard.
How do I know when the quiche is done?
The directions look for custard that is set but still jiggles slightly in the center. For a firm number, egg custards are safe once the center reaches 160°F, which is worth confirming with an instant-read thermometer rather than judging by wobble alone.
Why cool the quiche before slicing it?
Letting it rest until just above room temperature lets the custard finish setting, so slices hold their shape instead of running.
How indoor-friendly is this recipe?
5 out of 5. A regular oven at 375°F bakes the crust and quiche the same way, and the skillet filling comes together on the stovetop. The grill is only being used as an outdoor oven.
Recipe Highlights
Leftover brisket filling: Gives cooked brisket a new savory role.
Egg-sealed crust: Helps keep the bottom from going soggy.
Horseradish custard: Adds a mild bite that suits beef.
Cast iron baking: Gives steady, even heat for crust and custard.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.7 oz
- per serving
- Calories
- 519
- Carbs
- 6 grams
- Protein
- 41 grams
- Fat
- 36 grams
- Sodium
- 519 milligrams
