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Reuben Quiche Recipe

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Deli flavors combine in this one-of-a-kind quiche. Serve a little Thousand Island dressing on the side for that authentic Reuben taste…at about $1 a slice. We bet no deli can beat that! —Barbara Nowakowski, North Tonawanda, New York

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Reuben Quiche Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers
1 tablespoon rye or all-purpose flour
2 tablespoons plus 1-1/2 teaspoons butter, melted
FILLING:
5 green onions, chopped
1 tablespoon butter
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
1/2 cup sauerkraut, well drained
4 eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt

Directions

In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese.
Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutritional Facts 1 piece equals 395 calories, 26 g fat (13 g saturated fat), 211 mg cholesterol, 673 mg sodium, 22 g carbohydrate, 3 g fiber, 19 g protein.

Originally published as Reuben Quiche in Simple & Delicious March/April 2010, p64

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Reviews for Reuben Quiche

Reuben Quiche

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Reviewed on Apr. 02, 2013 by kleinar

Made this recipe for me and was surprised my husband liked it too. He wants me to make it again. Delicious!

Reviewed on Jun. 22, 2012 by mlmanjoney

This is a regular in our house, although I do change it up a little. I use toasted, buttered rye bread instead of triscuits, and I make sure it is well toasted (dried out) mix with a little extra butter and push it into my pie plate. I also add a layer of shredded onion before the meat layer.

Reviewed on Mar. 29, 2011 by Breeezy

I absolutely loved every bite I took. I followed the recipe exactly as it was written...wondering how those crackers would stick together to make a crust. It is a quiche...the cheese and egg mixture make everything hold together in the end. Nothing needs to be added...especially more butter...to the crust. I did use rye Triscuits and rye flour and it is definitely needed. You can't substitute the regualr Triscuit or you will not get that rye flavor for the traditional reuben. I would make this over and over...DELICIOUS and EASY! Just follow the directions exactly and you will see what I mean!

Reviewed on Mar. 21, 2011 by abd297

so difficult for me to rate this. I cuold not find rye triscuits, used ry-krisps instead and that was a big mistake. rating the rest of the quiche, it was ok, but really wanted more of a reuben taste. would for sure recommend the thousand island dressing on the side. it was just ok the way I made it.

Reviewed on Jul. 06, 2010 by vicmocco

This was awesome!! My husband loved it and he hates quiche!

Reviewed on May. 07, 2010 by MaryLouLavoie

would add more kraut, meat, mustard. I used ritz as i didn"t find rye crackers. baked nicely in 30 min.

Reviewed on Mar. 17, 2010 by 1DomesticGoddess

I made this for tonights dinner, but my husband and I didn't really care for it. The 2 of us really enjoy sauerkraut, but we couldn't taste the kraut in this quiche, and I added a 3/4 cup. When it came to making the crust, I ended up using the "original" Triscuit Crackers, as we couldn't find any sort of rye crackers. And when it came to adding the butter to the crust ingredients, I ended up using 4 tablespoons, or there just wouldn't of been enough butter to make the crust ingredients stick together. Also, I found I needed to add more corned beef to the filling, so I used a total of 4 ounces, and I cut the corned beef into 1-inch strips, and I only added and an 1/8 teaspoon of salt to the filling ingredients. I baked the quiche for exactly 25 minutes, and the quiche turned out beautifully, but in the end, it tasted quite bland. My husband and I ended up eating the quiche with some home-made thousand island dressing. My husband told me I should of made reuben sandwiches for St Patty's Day instead. I'm sorry I wasn't able to give this main dish a good review.

Reviewed on Mar. 17, 2010 by angelgrl5200

not a huge fan at all especially the "crust" if i make agian i will change it a bit

Reviewed on Mar. 16, 2010 by miedjr2

I've used a created a variety of quiche recipes and this one is unique and flavorful. I had to use regular triscuits (couldn't find the Rye Triscuits) but otherwise was easy to make.