Reuben Quiche
By: Daisy King
Published: Monday, March 11, 2013 - 10:14am

Ingredients




1 nine-inch deep-dish pie shell
1 tablespoon caraway seeds
pound deli corned beef, shredded
1 tablespoon Dijon mustard
¼ cup Thousand Island dressing
¾ cup sauerkraut, drained
1½ cups grated Gruyere cheese
3 eggs, beaten
1 cup half and half
1 tablespoon grated onion
½ teaspoon salt
¼ teaspoon dry mustard
Kosher dill spears for garnish

Preparation

1 Preheat the oven to 425 degrees. 2 Assemble ingredients. 3 Sprinkle and press caraway seeds into unbaked deep-dish pie crust. 4 With a fork, prick the crust and bake for 7 minutes. 5 Remove the crust and reduce the oven to 350 degrees. 6 Layer corned beef on top of crust. 7 Combine mustard and dressing and spread over beef, then layer sauerkraut and cheese. 8 In a small bowl, mix eggs, half and half, onion salt and dry mustard. 9 Pour evenly over the pie. 10 Bake for 40 to 45 minutes. 11 Remove from the oven and allow to set for 5 minutes. 12 Serve while hot and garnish each plate with dill spears.

About

This is a recipe that I always make for St. Patrick's Day, and can be served for breakfast, lunch, or dinner.