Reuben Quiche -- Fully Dressed! - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375F ~ I put sheet pan in the oven to catch any quiche overflow!
Mix corned beef, swiss cheese, caraway seed, and chopped pickles together in a bowl.
Unroll unbaked pie crust and fit into a 10 inch quiche dish ~ flute dough carefully without overly stretching to fit.
Place corned beef mixture into unbaked crust.
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!
Carefully pour egg mixture over corned beef mixture.
Bake for 40-45 minutes or until set.
Cool for about 20 minutes before slicing/serving.