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 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 large 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 in the center comes out clean. Let stand for 5 minutes before cutting.