Altdeutscher Sauerkraut-Kuchen (German Sauerkraut Pie)

Name: Altdeutscher Sauerkraut-Kuchen (German Sauerkraut Pie)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 cups thick german bacon, diced (Speck) or 2 cups thick bacon, diced into cubes; 1 large onion, diced ((about 1 cup)); 1 teaspoon caraway seed, (or less to taste) (optional); 1 (2 cup) can german style sauerkraut, drained well,rinsed if desired; 1 cup sour cream; 2 large eggs; 2 cups white hard cheese, grated ((such as Swiss or Gruyere)); 1 9 inch prepared pie pastry dough, unbaked

Submitted by HeatherFeather

"A traditional German recipe that may be an acquired taste for some. This is similar to a quiche, but less eggy. If you can't find bacon you can dice, I think diced Canadian bacon or cooked dice ham would also be nice in this. TIP: If you use kitchen shears to chop up your sauerkraut before adding it to the recipe, it will be easier to cut the pie."

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photo by HeatherFeather

Ready In:: 1hr
Ingredients:: 8
Serves:: 6

ingredients

2 cups thick german bacon, diced (Speck) or 2 cups thick bacon, diced into cubes
1 large onion, diced ((about 1 cup))
1 teaspoon caraway seed, (or less to taste) (optional)
1 (2 cup) can german style sauerkraut, drained well,rinsed if desired
1 cup sour cream
2 large eggs
2 cups white hard cheese, grated ((such as Swiss or Gruyere))
1 9 inch prepared pie pastry dough, unbaked

directions

Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
Let cool slightly before serving.

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Reviews

My bf loved this dish. I made it without the crust and used low fat sour cream. Easy and tasty. I thought it was a little heavy but bf kept going on and on about it. A definite winner for him! Thanks for posting.

zaar junkie
This is one that will go in my hard copy files, you never know when the internet might let you down and I never want to lose this recipe. My German Grandmother would approve! I don't like the caraway seeds in it though, I think they detract from the divine confluence of flavors!

loftT
This is one of my favorite recipes! We love the leftovers cold too! I make it using baking powder biscuit dough for the crust and bake it in a jellyroll pan.

strumica
I tried this at my husband's request, subbing vegetarian bacon for the real thing. The other changes I made was that I added some pepper to the egg mixture and I used light sour cream. I was really knocked out by how good this was. It was like a sauerkraut quiche, and didn't have an overwhelming sauerkraut flavor. It was pleasantly tangy. I recommend that potential cooks use their food processors, as I did, to chop the onions, bacon, and sauerkraut. It greatly sped up the preperation.

The Pixelated Vegetarian
Very good! I mixed all of the ingredients before filling the pie shell. Also I used regular bacon and Swiss cheese. This is the best preparation for saurkraut that I have ever had.

Dugyb