- 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
- 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.
Reviews for Reuben Quiche
"Made this recipe for me and was surprised my husband liked it too. He wants me to make it again. Delicious!"
"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."
"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!"
"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."
"This was awesome!! My husband loved it and he hates quiche!"
"would add more kraut, meat, mustard. I used ritz as i didn"t find rye crackers. baked nicely in 30 min."
"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."
"not a huge fan at all especially the "crust" if i make agian i will change it a bit"
"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."