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Reuben Quiche — Fully Dressed!

The first time I tasted a Reuben sandwich, I was a child at a New York deli with my grandfather. The tangy sauerkraut, the savory corned beef, the creamy Russian dressing, all layered between slices of perfectly grilled rye bread… it was a revelation. Years later, that memory inspired me to capture all those iconic flavors in a different form. A quiche seemed the perfect vessel—a custardy delight that could embrace the Reuben’s soul. Thus, the Reuben Quiche was born, a comforting and flavorful dish that brings a bit of that deli magic to any table.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Yield: 1 10-inch quiche
Dietary Type: Not specified

Ingredients

1 ready to bake rolled-up pie crust (Pillsbury brand crust was used!)
1/3 lb (about 1 1/2 cups) corned beef, sliced thinly and cut into very small pieces
1 cup sauerkraut, well drained on paper towels
4 ounces (about 1 cup) Swiss cheese, minced finely
1 teaspoon caraway seed
2 tablespoons finely chopped bread and butter pickles (10-11 slices)
3 ounces cream cheese, at room temperature
3 tablespoons ketchup
Black peppercorns, coarsely ground (about 1/2 teaspoon, or to taste!)
5 large eggs
1 cup half-and-half

Equipment Needed

10-inch quiche dish
Mixing bowls
Fork
Baking sheet

Instructions

Preheat your oven to 375°F (190°C). Place a baking sheet on the rack below where the quiche will be, to catch any potential drips or overflow.
In a medium bowl, combine the corned beef, Swiss cheese, caraway seed, and chopped bread and butter pickles. Mix thoroughly to ensure the flavors are evenly distributed.
Carefully unroll the ready-to-bake pie crust and gently fit it into your 10-inch quiche dish. Be cautious not to overly stretch the dough, which can lead to tearing or uneven baking. Flute the edges of the crust to create a decorative border.
Evenly distribute the corned beef mixture over the bottom of the unbaked pie crust. Ensure the mixture is spread consistently for balanced flavor in every slice.
In a separate bowl, use a fork to stir and beat the room temperature cream cheese until it becomes light and fluffy. This will help it incorporate smoothly into the egg mixture.
Add the ketchup, freshly ground black pepper, and eggs to the cream cheese. Beat until all ingredients are well combined and the mixture is homogenous.
Pour in the half-and-half and gently mix until everything is thoroughly incorporated. Avoid overmixing, which can result in a tough quiche.
Carefully pour the egg mixture over the corned beef mixture in the quiche dish. Pour slowly to avoid disturbing the placement of the filling.
Bake in the preheated oven for 40-45 minutes, or until the quiche is set. The center should be slightly firm and not jiggly. If the crust begins to brown too quickly, you can loosely cover the edges with foil.
Once baked, remove the quiche from the oven and let it cool for about 20 minutes before slicing and serving. This allows the quiche to set further and makes it easier to cut clean slices.

Expert Tips & Tricks

Draining the Sauerkraut: Thoroughly draining the sauerkraut is crucial to prevent a soggy quiche. Press the sauerkraut between layers of paper towels to remove excess moisture.
Room Temperature Cream Cheese: Using room temperature cream cheese is essential for achieving a smooth and lump-free filling. If you forget to take it out in advance, you can soften it slightly in the microwave in 10-second intervals.
Blind Baking: For an extra crispy crust, consider blind baking it before adding the filling. Prick the bottom of the crust with a fork, line it with parchment paper, fill with pie weights or dried beans, and bake for about 15 minutes at 375°F (190°C). Remove the weights and parchment, then bake for another 5 minutes before adding the filling.
Preventing a Soggy Bottom: Besides draining the sauerkraut well, you can also brush the bottom of the crust with a thin layer of melted butter or egg wash before adding the filling. This creates a barrier that helps prevent the crust from becoming soggy.
Cheese Choices: While Swiss cheese is traditional for a Reuben, feel free to experiment with other cheeses like Gruyere or Emmental for a slightly different flavor profile.
Corned Beef Prep: If using pre-cooked corned beef from the deli, be sure to slice it thinly and dice it into small pieces. This ensures that it integrates well with the other ingredients and doesn’t overpower the quiche.
Spice It Up: For a touch of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the egg mixture.
Make-Ahead Tip: You can assemble the quiche ahead of time and store it in the refrigerator for up to 24 hours before baking. This is a great option for simplifying meal preparation.

Serving & Storage Suggestions

Serve the Reuben Quiche warm or at room temperature. It’s delicious on its own or with a side salad. A simple green salad with a light vinaigrette complements the rich flavors of the quiche perfectly. You can also serve it with a dollop of Russian dressing for an extra burst of flavor.

Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, or microwave individual slices. Freezing is not recommended as it can alter the texture of the quiche.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	349.2 kcal	N/A
Calories from Fat	228 g	65%
Total Fat	25.4 g	39%
Saturated Fat	11.1 g	55%
Cholesterol	186.6 mg	62%
Sodium	643.9 mg	26%
Total Carbohydrate	15.7 g	5%
Dietary Fiber	1.4 g	5%
Sugars	2.4 g	9%
Protein	14.6 g	29%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust for a gluten-free version.
Vegetarian Reuben Quiche: Substitute the corned beef with sautéed mushrooms or a vegetarian corned beef alternative.
Crustless Quiche: For a lower-carb option, skip the crust altogether and bake the filling in a greased pie dish.
Different Pickles: If you’re not a fan of bread and butter pickles, feel free to substitute them with dill pickles or sweet gherkins.
Homemade Russian Dressing: For an extra layer of flavor, make your own Russian dressing by combining mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of paprika. Drizzle it over the quiche before serving.
Add Onions: Sautéed onions can be added to the corned beef mixture for additional flavor. Caramelize them for an even richer taste.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Swiss cheese?
A: Yes, you can use pre-shredded Swiss cheese, but freshly grated cheese will melt more smoothly and evenly into the quiche.

Q: Can I use rye bread instead of bread and butter pickles?
A: While rye bread would add a familiar flavor, the texture would be very different. The pickles add a distinct tang and crunch that contribute to the overall Reuben experience in quiche form.

Q: How do I know when the quiche is fully cooked?
A: The quiche is done when the edges are set and the center is slightly firm to the touch. It should not be jiggly. You can also insert a knife into the center; if it comes out clean, the quiche is ready.

Q: Can I freeze this quiche?
A: While technically possible, freezing isn’t recommended as it can negatively impact the texture. The filling may become watery upon thawing.

Q: What can I serve with Reuben Quiche?
A: A simple green salad, coleslaw, or a cup of tomato soup are all great accompaniments to Reuben Quiche.

Final Thoughts

The Reuben Quiche is more than just a recipe; it’s an invitation to experience familiar flavors in a new and exciting way. Don’t be afraid to experiment with variations and substitutions to make it your own. Whether you’re a seasoned chef or a novice cook, I encourage you to try this recipe and share your feedback. It’s a delightful twist on a classic sandwich that’s sure to become a favorite in your kitchen. Enjoy, and happy baking!

Reuben Quiche — Fully Dressed! Recipe