Altdeutscher Sauerkraut-Kuchen (German Sauerkraut Pie)

Recipe by HeatherFeather
READY IN: 1hr
SERVES: 6
UNITS: US

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) can german style sauerkraut, drained well,rinsed if desired
  • 2
    large eggs
  • 2
    cups white hard cheese, grated ((such as Swiss or Gruyere))
  • 1
    9 inch prepared pie pastry dough, unbaked
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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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