I don't know about you, but I can't get enough corned beef around St. Patrick's Day. I am very picky, all the flavors have to be there, and they definitely are in this dish. I love the Rye Triscuit crust...ingenous! (Definitely use the Rye Triscuits, makes the whole dish!) Wish I would have thought of it!! Since it didn't make it into the book, I am sharing the recipe with you. It came from Taste of Home!
CRUST:
1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers
1 tablespoon rye or all-purpose flour (I used rye flour.)
2 tablespoons plus 1-1/2 teaspoons butter, melted
FILLING:
5 green onions, chopped
1 tablespoon butter
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
1/2 cup sauerkraut, well drained
4 eggs
1 cup half-and-half cream
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt
Directions:
In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned.
Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Beat the eggs, cream, flour, mustard, salt and reserve onion mixture; pour over cheese.
Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
Nutrition Facts: 1 piece equals 395 calories, 26 g fat (13 g saturated fat), 211 mg cholesterol, 673 mg sodium, 22 g carbohydrate, 3 g fiber, 19 g protein.
