Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

Finding ways to use a 3.5 pound corned beef flat that I cooked in the crock pot with 3/4 cup dry sherry, the spice packet, 1/2 teaspoon dry mustard, 2 bay leaves, 2 tablespoons black pepper corns, and 3 tablespoons brown sugar for 10 hours -- or you can buy corned beef in your deli! :) This was Inspired from reading Reuben Quiche that I have not tried -- maybe one day, I'll get creative and make this recipe a complete reuben by making a homemade crust containing rye flour! Yeah, yeah! Maybe one day -- :)

Ingredients Nutrition

Directions

  1. Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
  2. Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
  3. Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
  4. Place corned beef mixture into unbaked crust.
  5. Stir/beat the room temperature cream cheese with a fork until fluffy ~ add ketchup, freshly ground black pepper, and eggs and beat until mixed ~ add half and half and mix well!
  6. Carefully pour egg mixture over corned beef mixture.
  7. Bake for 40-45 minutes or until set.
  8. Cool for about 20 minutes before slicing/serving.