Altdeutscher Sauerkraut-Kuchen (German Sauerkraut Pie)
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
-
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.
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