Mini Ruben Quiche is simple and easy to make. The quiche is filled with the tartness of sauerkraut, the tanginess of caraway seeds, and the wonderful flavor of the corned beef.
Ingredients
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
Instructions
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.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/mini-ruben-quiche/