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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 taste at about $1 a slice. We bet no deli can beat that! Barbara Nowakowski — North Tonawanda, New York
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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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.
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