Reuben Quiche Recipes

Steps:

• 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.

Steps:

• Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
• Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
• Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
• Place corned beef mixture into unbaked crust.
• Stir/beat the room temperature cream cheese with a fork until fluffy ~ add ketchup, freshly ground black pepper, and eggs and beat until mixed ~ add half and half and mix well!
• Carefully pour egg mixture over corned beef mixture.
• Bake for 40-45 minutes or until set.
• Cool for about 20 minutes before slicing/serving.

Steps:

• Preheat the oven to 375 degrees F. Combine the cream cheese, mayonnaise, ketchup, horseradish and relish in a food processor and puree until smooth; transfer to a large bowl. Stir in the Swiss cheese, corned beef, sauerkraut and chives.
• Spread the dip in a 1-quart baking dish and bake until browned and bubbling, about 15 minutes. Serve with bread.

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, mix the thousand island dressing, sour cream, and onion.
• Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.
• Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Steps:

• Preheat oven to 350 degrees.
• Place diced corned beef into the pie shell. Top with sauerkraut and then the swiss cheese.
• In a large mixing bowl, combine eggs, milk, salt and pepper and whisk until well combined and frothy.
• Pour the egg mixture over the other ingredients in the pie shell.
• Place the quiche on a cookie sheet (to keep from spillage) and bake in preheated oven for 45 to 50 minutes, or until a knife inserted in the center comes out clean.

Steps:

• In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.