Reuben Quiche Recipe: Corned Beef, Swiss and Sauerkraut

This Reuben quiche transforms the beloved deli sandwich into a warm, sliceable custard—layers of corned beef, tangy sauerkraut, and melted Swiss cheese baked in a flaky pie crust. It’s an easy, satisfying recipe that’s perfect for brunch, breakfast, or a cozy weeknight dinner.

A quiche is one of the most versatile dishes you can make. It works as a centerpiece for a leisurely brunch, an easy make-ahead option for a holiday buffet, or a hearty dinner with a simple side. This Reuben quiche captures all the classic flavors of the sandwich—corned beef, sauerkraut, Swiss cheese, and a creamy egg custard—so if you love Reubens, this is an irresistible twist.

This version is simple to prepare and easy to scale. You can assemble it ahead of time and bake it when you’re ready, which makes it ideal for entertaining. The key is a rich custard—made with full-fat heavy cream and eggs—that sets creamy and holds the savory fillings together. Serve with Thousand Island or a simple side salad for a balanced meal.

Ingredients

Gather the following to make this Reuben quiche:

1 frozen 9″ deep-dish pie crust
3 green onions, thinly sliced
6 oz thinly sliced deli corned beef, roughly chopped
1/2 cup sauerkraut, well drained and pressed between paper towels to remove excess moisture
1 1/2 cups shredded Swiss cheese, divided
4 large eggs
Scant 1/2 cup heavy whipping cream (use full-fat for best texture)
Salt and pepper, to taste
Thousand Island dressing, for serving (optional)

How to Make

This Reuben quiche comes together quickly with minimal prep.

Preheat the oven to 375°F (190°C).
Place the frozen pie crust on a baking sheet. Add the chopped corned beef, well-drained sauerkraut (break up any clumps), and 1 cup of shredded Swiss to the bottom of the crust. Gently toss and spread into an even layer.
In a mixing bowl, whisk together the eggs, heavy cream, sliced green onions, salt, and pepper until well combined.
Pour the egg mixture over the corned beef, sauerkraut, and cheese in the crust. Sprinkle the remaining 1/2 cup of Swiss evenly over the top.
Bake on the prepared sheet at 375°F for 28–35 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and let the quiche rest for 5 minutes before slicing. This short rest helps the custard finish setting and makes for cleaner slices.
Serve warm with a drizzle of Thousand Island dressing or a small side salad.

Storage and Reheating

Refrigerate leftovers tightly wrapped for up to 4 days.
Reheat slices in the microwave or in a 350°F oven until warmed through. Cover loosely with foil if reheating in the oven to avoid over-browning.
To freeze, cool the quiche to room temperature, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until hot.

Tips and Tricks

Wring out as much moisture as possible from the sauerkraut to keep the quiche custard creamy and not watery.
Break apart any sauerkraut clumps so it distributes evenly through the filling—this ensures sauerkraut in every bite.
Use full-fat heavy cream for the best texture; lower-fat substitutions can yield a less-silky custard.
Let the quiche rest briefly after baking to finish setting; slicing too soon can result in a loose center.

Other Reuben Recipe Ideas

If you enjoy the flavors of a Reuben, try other variations in your kitchen: Reuben casseroles, Reuben dips, or Reuben-inspired soups and rolls make great appetizers and meals. Experiment with different breads, swap corned beef for pastrami, or try a lighter dressing on the side.

Recipe At-a-Glance

Prep time: 10 minutes
Cook time: 30 minutes
Rest time: 5 minutes
Total time: about 45 minutes
Servings: 6
Calories: approx. 282 kcal per serving

Nutrition (per serving)

If you try this Reuben quiche, enjoy the hearty, tangy flavors and feel free to adapt the filling to your taste. It’s a great way to bring deli favorites to the table in a new, crowd-pleasing form.