Reuben Quiche in Rye Bread Crust

Every flavor from a Reuben sandwich baked into a quiche. Shredded corned beef, well-drained sauerkraut, and melted cheese sit in a buttery rye bread crumb crust, held together with a creamy egg custard. A schmear of Thousand Island dressing on top seals the deal.

The rye crust is the clever move here. Toasted rye bread gets crushed into crumbs, mixed with melted butter, and pressed into the pie plate. It bakes up firm and holds the filling without getting soggy, while adding that distinct caraway-tinged rye flavor you’d get from the bread in the sandwich.

Drain the sauerkraut thoroughly. Squeeze it in a clean towel if you need to. Any extra moisture will make the custard watery and the crust won’t crisp.

Pro Tips

• Pat the sauerkraut as dry as possible before layering it in. This is the single most important step for a clean-setting quiche.
• The quiche is done when a knife inserted in the center comes out clean. The center should be just barely set, as it firms up more while cooling.
• Let it rest 5 to 10 minutes before slicing. Cutting too soon means runny filling on the plate.
• Works in the microwave too (9 to 11 minutes on high), but the oven method gives a better crust texture.

Variations

• Turkey Reuben: Use deli turkey instead of corned beef for a lighter take.
• Russian dressing swap: Use Russian dressing instead of Thousand Island for a tangier, spicier finish.
• Extra rye flavor: Add a teaspoon of caraway seeds to the crust crumbs before pressing into the pan.