Reuben Quiche

• 1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers
• 1 tablespoon rye or all-purpose flour
• 2 tablespoons plus 1-1/2 teaspoons butter, melted
• 5 green onions, chopped
• 1 tablespoon butter
• 1-1/2 cups shredded Swiss cheese, divided
• 1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
• 1/2 cup sauerkraut, well drained
• 4 large eggs
• 1 cup half-and-half cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt

1. In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375u0b0 for 8-10 minutes or until edges are lightly browned.
2. Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese.
3. Bake, uncovered, at 375u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

rye triscuits, rye, butter, green onions, butter, swiss cheese, deli, sauerkraut, eggs, cream, flour, ground mustard, salt

Taken from www.tasteofhome.com/recipes/reuben-quiche/ (may not work)