Altdeutscher Sauerkraut-Kuchen (German Sauerkraut Pie)

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“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.”

Ingredients Nutrition

  • 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) cangerman 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


  1. Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
  2. Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
  3. Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
  4. Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
  5. 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.
  6. Let cool slightly before serving.

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