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  • Reuben Quiche

    rueben-quicheAs seen on Great Day on KCWI


    • 1 9 inch Pillsbury pie Crust
    • 6 ounces Kretschmar corned beef, sliced then cut up
    • 5 ounces shredded or cubed Kretschmar baby swiss
    • 1 cup sauerkraut, drained well, press to get all juice out
    • 1/2 cup milk
    • 4 large eggs
    • 6 ounces softened cream cheese


    1. Press pie crust into pie plate
    2. Place cheese in bottom of crust
    3. Place meat on cheese
    4. Add sauerkraut on top of meat
    5. In a separate bowl, beat together eggs, milk and softened cream cheese
    6. Pour mixture into pie crust
    7. Bake at 325 uncovered for 30 minutes
    8. Poke top of quiche with a fork to release moisture
    9. Cover with foil and bake 20 minutes more or until knife in center comes out clean