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!
