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Reuben Quiche

May 9, 2014

No need to make pie crust.  I always have breadcrumbs or various types of bread in the freezer so crust is ready in minutes and this one made from rye bread is super delicious.  I dearly love a great Reuben Sandwich but this quiche is far superior.


Reuben Quiche


  • 2 C. Rye Bread Crumbs * (used dark and light rye)
  • 1/4 C. Swiss Cheese (grated)
  • 3 T. Unsalted Butter (melted)
  • 1 1/2 C. Corned Beef (cut in small pieces or shredded)
  • 1/2 C. Sauerkraut (drained and squeezed dry)
  • 1 C. Swiss Cheese (cut in small pieces)
  • 4 Lg. Eggs
  • 1 C. Half and Half
  • 2 T. Russian or Thousand Island Dressing (more for serving) **


  1. Put the rye bread, swiss cheese and melted butter in a food processor and pulse until desired consistency
  2. Press the rye bread mixture into a pie plate (about 1/8″ thick); In a preheated 450 degree oven bake the pie shell for about 5-7 minutes
  3. Combine the corned beef, sauerkraut, swiss cheese, eggs, half and half and dressing in a medium bowl; pour into the crust and bake at 350 degrees for approx. 25 minutes

*  Use stale rye bread or toast for a few minutes to make the rye bread crumbs.

**  Russian Dressing recipe below





Serves: 6-8

Recipe from

Russian Dressing

Ingredients and Preparation

  • 1/3 C. Mayonnaise
  • 1 1/2 T. Ketchup
  • 1 1/2 t. Horseradish
  • 1/2 t. Worcestershire Sauce
  • Salt and Pepper to taste

Mix all ingredients in a bowl and combine thoroughly






2 Comments leave one →
  1. May 12, 2014 17:20

    I always love quiche, but this is a step up.

  2. May 11, 2014 11:00

    I love this idea!

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