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Reuben Quiche


Makes 6 servings

35 WAVERLY Crackers, finely rolled (about 1 1/2 cups crumbs)
1 1/2 teaspoons caraway seed
1/4 cup margarine or butter, melted
1 cup shredded Swiss cheese, divided
4 ounces deli sliced corned beef, chopped
1/2 cup sauerkraut, well drained
2 tablespoons sliced pimientos
4 eggs, beaten
1 cup milk
1 tablespoon GREY POUPON Dijon Mustard
Sliced dill pickles, for garnish

Mix cracker crumbs, caraway seed and margarine or butter; press on bottom and side of 9-inch pie plate. Bake at 375 F for 5 to 7 minutes or until lightly browned.

Sprinkle half the cheese over crust; top with corned beef, sauerkraut, pimientos and remaining cheese. Beat eggs, milk and mustard; pour over pie filling.

Bake at 375 F for 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; serve garnished with pickles if desired.




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