Reuben Quiche Recipe
Reuben Quiche Recipe photo by Taste of Home
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Reuben Quiche Recipe

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3.5 9 7
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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 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
  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
Originally published as Reuben Quiche in Simple & Delicious March/April 2010, p64

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kleinar User ID: 2652465 171612
Reviewed Apr. 2, 2013

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

mlmanjoney User ID: 3775467 107506
Reviewed Jun. 22, 2012

"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."

Breeezy User ID: 5907680 121083
Reviewed Mar. 29, 2011

"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 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!"

abd297 User ID: 2989055 118038
Reviewed Mar. 21, 2011

"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."

vicmocco User ID: 2557779 146584
Reviewed Jul. 6, 2010

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

MaryLouLavoie User ID: 1174981 121082
Reviewed May. 7, 2010

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

1DomesticGoddess User ID: 2778356 190142
Reviewed Mar. 17, 2010

"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."

angelgrl5200 User ID: 4809757 146583
Reviewed Mar. 17, 2010

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

miedjr2 User ID: 3341716 146580
Reviewed Mar. 16, 2010

"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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