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.