Looking for a different appetizer to serve at your next get-together? Well, it’s your lucky day! I have the perfect appetizer for you, they are my Mini Ruben Quiche. You are going to love them, trust me.
Mini Ruben Quiche is simple and easy to make. The Mini Ruben Quiche calls for crescent roll, corn beef, sauerkraut, caraway seeds, Swiss cheese, cream cheese, and thousand island dressing. Now, these few ingredients are all you’ll need to make this delicious appetizer.
May I just say this recipe of Mini Ruben Quiche makes a boatload of deliciousness! In fact, it makes a full three dozen if you play your cards right. Believe me once your family and guest taste these little darlings, the platter will be empty before you know it. If you love a Ruben sandwich then the Mini Ruben Quiche is for you. First of all, this mini quiche lends itself to the tartness of the sauerkraut, the tang of the caraway seeds, the creaminess of the cream cheese, and surrounded by the flavor of the corned beef just screams Ruben sandwich.
Mini muffin tins are ideal for making these Mini Ruben Quiche. I purchased three of these tins several years ago from my neighborhood craft store. However, I’m sure you’ll be able to find them online.
Ingredients Needed to Make Mini Ruben Quiche
In less than thirty minutes you could be snacking on these little gems. Use the following ingredients to make these Mini Ruben Quiche.
- 2-tins of crescent roll
- 15 1/2 oz can sauerkraut
- 4 ounces corn beef
- 1 tsp. caraway seeds
- 1 tbsp. vegetable oil
- 4 ounces cream cheese, room temperature
- 5 slices Swiss cheese
- 1/2 cup shredded mozzarella cheese
- 1/3 cup thousand island dressing
- vegetable spray
Begin by chopping the corn beef, and Swiss cheese into small pieces. Now, heat the cooking oil in a small skillet add the caraway seeds. Cook until fragrant. Next add the sauerkraut, cream cheese, Swiss cheese, mozzarella cheese, corn beef, and thousand island dressing. Thoroughly heat the mixture through and through. Set aside.
Next, open one of the crescent tubes. Treat the crescent dough as one piece.
- Roll the dough out on a clean dry surface.
- Use a 1/4 cup to cut the shape for the crust.
- Shape the dough into each mini tin.
- Repeat the steps with the last 2 mini muffin tins (total of 36 Mini Ruben Quiche).
- Spray all 3-(12 tin) min pans with vegetable spray to prevent sticking.
- Fill each tin with the Ruben mixture.
- Bake at 425 for 10 minutes or until bubbly and light brown crust.
I served these Mini Ruben Quiche for the first time at a family member’s birthday dinner, they were a big hit. My family couldn’t get enough. They are sure to become a family favorite in my household. For that reason, I highly recommend these golden nuggets for your next get-together. You can thank me later. By the way, try my Crispy Ruben Balls found here on the site, you’ll love them too. Enjoy!
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- 2 tins of crescent roll
- 1 15-1/2 ounce can sauerkraut or your favorite brand
- 4 ounces corn beef
- 1 teaspoon caraway seeds
- 1 tablespoon vegetable oil
- 4 ounces cream cheese, at room temperature
- 4 slices Swiss cheese
- ½ cup shredded mozzarella cheese
- ⅓ cup thousand island dressing (Extra dressing for dipping)
- vegetable spray
- Preheat the oven to 425 degrees.
- Begin by chopping the corn beef, and Swiss cheese into small pieces.
- Now, heat the cooking oil in a small skillet add the caraway seeds. Cook until fragrant.
- Next add the sauerkraut, cream cheese, Swiss cheese, mozzarella cheese, corn beef, and thousand island dressing. Thoroughly heat the mixture through and through. Set aside.
- Next, open one of the crescent tubes. Treat the crescent dough as one piece.
- Roll the dough out on a clean dry surface. Now, use a ¼ cup to cut the shape for the crust.
- Place and shape the dough into each mini tin.
- Repeat the steps with the last 2 mini muffin tins (total of 36 Mini Ruben Quiche).
- Spray all 3-(12 tin) min pans with vegetable spray to prevent sticking.
- Finally, fill each tin with the Ruben mixture.
- Bake at 425 for 10 minutes or until bubbly and light brown crust. Then serve immediately.
