Corned Beef and Swiss Quiche

A few months ago I got into this kick of eating Rueben sandwiches, so ever since then, when an opportunity has come up where I’m out to eat, and the restaurant has a Ruben on the menu, I order it. When it came time to plan our Christmas day brunch this year, I knew my husband and daughter would want their traditional sticky cinnamon rolls, so for my treat, I decided to make a stripped down version of a Ruben in a quiche. Realizing both the sauerkraut and the thousand island dressing weren’t very good quiche ingredients, I focused the flavor profile on the meaty corned beef, the creamy, tangy Swiss cheese, and the spicy dry mustard to recreate the flavor. It was a treat!

Another great option to this dish would be to double the ingredients, tear marbled rye bread into chunks, spread them in a baking dish and prepare the dish like oven-baked strata. Same oven temperature, however, the cook time would be about 50 to 60 minutes.


4 large eggs
1 cup corned beef, chopped
1/2 cup half and half
1/2 cup reduced-fat, shredded Swiss cheese
1 tablespoon dry mustard
Kosher salt
Freshly ground black pepper


1) Preheat your oven to 350 degrees, and lightly spray a quiche pan with vegetable spray.

2) Combine the eggs, the half and half, dry mustard, salt, and pepper to taste in a mixing bowl.

3) Sprinkle the corned beef and Swiss cheese in the bottom of the quiche pan, then pour the egg mixture on top.

4) Place the quiche pan in the oven and bake for 25 to 30 minutes until the eggs have set, and the cheese has melted.

5) Remove the pan from the oven and allow the quiche to cool for 5 minutes before serving.

Print this recipe


Leave a Reply