Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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.
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!
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.