Reuben Quiche in Pastry Crust
Yield
servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 8 | ounces |
corned beef
shredded |
|
| ¾ | cup |
sauerkraut
drained and squeezed |
|
| 2 | cups |
swiss cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
onions
grated |
|
| ½ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | inch |
pie shell (9 inch)
|
|
| 231.2 | ml/g |
corned beef
shredded |
|
| 177 | ml |
sauerkraut
drained and squeezed |
|
| 473 | ml |
swiss cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
light cream (half&half)
|
|
| 5 | ml |
onions
grated |
|
| 2.5 | ml |
dry mustard
|
|
Directions
Preheat oven to 375℉ (190℃).
Prick crust and bake for 7 minutes.
Fill pie shell with corned beef, sauerkraut and cheese.
Mix remaining ingredients and pour in to pie shell.
Bake 40 minutes.
Allow to stand for 5 minutes before cutting.
