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.
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.
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.
Really really good. I follwed the instructions exactly and it came out beautifully cooked after 45 minutes. I used ordinary bacon and swiss cheese. Thank you for such a great recipe Heather. This will be a wintry comfort favourite in this house.
I love sauerkraut and this was fabulous. I'd have never thought of a sauerkraut pie, but this made a great dinner. If you're not a big fan of kraut, it is not overpowering at all. I think next time I will use 2 eggs as it was (just a bit) lose, but maybe I didn't drain the kraut enough, and I will mix the bacon and onions in with the sauerkraut mix before adding to the crust. The key is I WILL be making it again though :).