dough for 10-inch quiche pan 1 Tbsp. caraway seed
10 Oz. corned beef — shredded
1 1/4 Tbsp. Dijon mustard
2/3 C. sauerkraut — unwashed and
squeezed very dry 3 C. Swiss cheese — grated
3 eggs — beaten
1 C. heavy cream
1 Tsp. grated onion (optional)
1/2 Tsp. dry mustard
Preheat oven to 375 degrees. Put dough into quiche pan and flute edges; sprinkle with caraway seed and bake 7 minutes. Fill shell with corned beef. Spread with mustard. Top with sauerkraut, then cheese. Mix eggs, cream, onion and dry mustard; blend well. Pour over contents and bake 40 minutes or until inserted knife comes out clean. Remove and cool for 5 minutes. Then serve. Serves 6 to 8.