Brisket Quiche

Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Brisket Quiche


For the custard:

  • 4 eggs
  • 2 cups heavy cream
  • 1 tbsp prepared horseradish


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.

You might also enjoy: Umami Bomb Brisket

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.

Yoder Smokers YS640 Pellet Grill


  1. BBQThom
    December 21, 2019

    We are trying this !

  2. Geoff
    January 1, 2020

    Very easy and tastes amazing. Did it on the Yoder YS640 and another in the oven. Word of caution, follow the directions on store-bought pie crust for pre-bake.

  3. Patty
    January 12, 2020

    This recipe is AWESOME! We had brisket for Christmas so we made the quiche as a dinner after the holiday and I have to say this is one of my new favorite dishes to make with left over brisket. So yummy and I do want to recommend eating it at room temperature as the first time we ate it, it was still pretty warm and we were so hungry we couldn’t wait but the next day we ate the leftovers right out of the fridg and it was so much better, you could taste all the different flavors and it was just divine,


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