Reuben Quiche -- Fully Dressed!

• 1 ready to bake rolled-up pie crust (Pillsbury brand crust was used!)
• 1/3 lb corned beef, sliced thinly and cut into very small pieces (about 1 1/2 cups)
• 1 cup sauerkraut (well drained on paper towels)
• 4 ounces swiss cheese (minced finely ~ about 1 cup)
• 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

1. Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
2. Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
3. Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
4. Place corned beef mixture into unbaked crust.
5. Stir/beat the room temperature cream cheese with a fork until fluffy ~ add ketchup, freshly ground black pepper, and eggs and beat until mixed ~ add half and half and mix well!
6. Carefully pour egg mixture over corned beef mixture.
7. Bake for 40-45 minutes or until set.
8. Cool for about 20 minutes before slicing/serving.

ready, beef, sauerkraut, swiss cheese, caraway seed, bread, cream cheese, ketchup, black, eggs

Taken from www.food.com/recipe/reuben-quiche-fully-dressed-429600 (may not work)