Reuben Quiche -- Fully Dressed!

photo by KerfuffleUponWincle



- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 10-inch quiche
- Serves:
- 8
ingredients
- 1 ready to bake rolled-up pie crust (Pillsbury brand crust was used!)
- 1⁄3 lb corned beef, sliced thinly and cut into very small pieces (about 1 1/2 cups)
- 1 cup sauerkraut (well drained on paper towels)
- 4 ounces swiss cheese (minced finely ~ about 1 cup)
- 1 teaspoon caraway seed
- 2 tablespoons finely chopped bread and butter pickles (10-11 slices)
- 3 ounces cream cheese (at room temperature)
- 3 tablespoons ketchup
- black peppercorns (coarsely ground, about 1/2 teaspoon, or to taste!)
- 5 large eggs
- 1 cup half-and-half
directions
- Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
- Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
- Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
- Place corned beef mixture into unbaked crust.
- 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!
- Carefully pour egg mixture over corned beef mixture.
- Bake for 40-45 minutes or until set.
- Cool for about 20 minutes before slicing/serving.
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Reviews
-
This looks good. I like how you have incorporated some of the elements of Russian dressing into the filling. I am planning to make this soon. I will probably buy the CB at the deli counter, and I am thinking that a crumb crust, made from rye bread crumbs would work better than a pastry crust for me. I'll probably add a bit of horseradish and some chopped pimento as well.
RECIPE SUBMITTED BY
KerfuffleUponWincle
Marietta, Georgia