I still had a bowl of sauerkraut that I had to use up. A simple case of having sauerkraut ready to use on hot dogs at a party and totally forgetting to put it on the table (sigh). The first thing that came up, was a colcannon type of dish (quite popular around here), but the boys don’t like it very much that way. And just at the right moment (there are no such things as coincidences), I saw this picture floating by on Instagram: a savoury sauerkraut pie by Uit Pauline’s Keuken. This picture was enough inspiration to get me cooking. And the result is this quiche with sauerkraut and bacon.

Sauerkraut and bacon

Sauerkraut and bacon is a perfect combination, if you ask me. The sour taste of the cabbage and the saltiness and even greasiness of the bacon pieces are really a good match. Together with loads of cheese and a creamy egg mixture on a bed of pie crust, so good. Sounds easy and it actually is. And this dish is testimony to the fact that something easy can be utterly delicious.

Ingredients

1 roll of pie crust dough

500 g sauerkraut

250 g bacon

3 eggs

250 ml (heavy) cream

200 g grated cheese

Salt/pepper

Instructions

Preheat oven to 180°C.

Get the dough out of the refrigerator and leave on the counter for 10 minutes before rolling it out (otherwise it might easily break).

Rinse the sauerkraut shortly with cold water and drain thoroughly.

Cut the bacon in small pieces/strips and fry until crispy (I don’t use any extra fat to do this, as the bacon releases more than enough fat).

Transfer dough into a quiche dish (a round baking dish of pie dish will work fine as well).

Divide the sauerkraut evenly over the dough and sprinkle generously with freshly ground pepper.

Then divide the bacon and cheese on top.

Best the cream with the eggs and a pinch of salt (not too much, as the cheese and bacon are salty enough).

Pour the egg-cream-mixture evenly over the filling.

Bake ca. 30-40 minutes until the top is golden brown.

Serve immediately. A fresh side salad will pair perfectly with this hearty dish.

Enjoy!

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Quiche with Sauerkraut & Bacon

Servings 1 quiche

Author Nicole

Ingredients

• 1 roll of pie crust dough*
• 500 g sauerkraut
• 250 g bacon
• 3 eggs
• 250 ml (heavy) cream
• 200 g grated cheese**
• Salt/pepper

Instructions

1. Preheat oven to 180°C.

2. Get the dough out of the refrigerator and leave on the counter for 10 minutes before rolling it out (otherwise it might easily break).

   
   

3. Rinse the sauerkraut shortly with cold water and drain thoroughly.

4. Cut the bacon in small pieces/strips and fry until crispy (I don’t use any extra fat to do this, as the bacon releases more than enough fat).

5. Transfer dough into a quiche dish (a round baking dish of pie dish will work fine as well).

6. Divide the sauerkraut evenly over the dough and sprinkle generously with freshly ground pepper.

7. Then divide the bacon and cheese on top.

8. Best the cream with the eggs and a pinch of salt (not too much, as the cheese and bacon are salty enough).

9. Pour the egg-cream-mixture evenly over the filling.

10. Bake ca. 30-40 minutes until the top is golden brown.

Recipe Notes

*You can also use puff pastry.

**I used a mix of Emmenthal and Mozzarella.