This sauerkraut and bacon quiche recipe will tickle your tastebuds in the best possible way. It’s super easy to make, too!
Quiche is a versatile dish that can be served at practically any meal. Leftover quiche makes a quick and easy breakfast, and no one is going to complain if there’s a fresh quiche at the brunch table. In the winter, eat it warm, just barely out of the oven. In summer, serve it cold to help beat the heat.
If you don’t welcome gluten in your life, turn it into a frittata, eliminating the crust to make it keto-friendly. And the flavour! Oh my gosh, it’s superb. Raw sauerkraut is tamed with smoky bacon, sauteed onions, and a hint of dry white wine.
I think you’re going to love this unique quiche recipe, but try it out and see for yourself…
RELATED: Homemade Raw Sauerkraut Recipe
Welcome to the Kitchen! Here’s the tutorial video to go with the recipe. You’ll learn how to blind bake a pie shell, saute the kraut mixture, mix the filling and dollop the whole thing with extra caloric goodness.
If this is your first time here, my videos are done with a vintage twist, so if you like what you see, be sure to subscribe to my YouTube channel for more vintage vibes!
BACON & SAUERKRAUT QUICHE RECIPE VIDEO
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WHAT YOU WILL NEED TO MAKE SAUERKRAUT QUICHE
One 9″ pie shell. You can buy this from the store or make your own at home. Here’s a solid shortcrust recipe if you need one.
A 9″ pie plate (if you’re making your own crust).
Parchment paper or tin foil.
Pie weights or dried beans.
Dry white wine.
A lonely bay leaf.
Milk (Or no milk if you want to do all cream. It’ll be tastier that way).
RELATED: Buttery Shortcrust Recipe
Now that we know what we need, let’s get started, shall we?
STEP 1: PARTIALLY BAKING THE SHELL
Whether your pie shell is homemade or fresh from the store, you’ll need to partially bake it so it’ll have some structural integrity for the filling.
Begin by preheating the oven to 400ºF/205ºC and line the pie shell with a square of parchment paper or tinfoil. Fill it with pie weights (or dried beans) and keep it cold in the fridge or freezer until the oven is good and hot.
Bake the shell for 8-10 minutes, then carefully lift out the weights and prick the base with a fork.
This will keep it from puffing up too much when it goes back in the oven. Pop it back in for another 2-3 minutes, or until the crust begins to shrink from the sides.
This step can be done hours in advance for an easier lunch or dinner.
STEP 2: PREPARING THE SAUERKRAUT AND BACON FILLING
If you choose not to bake the shell in advance, you can make the filling while the oven is preheating and the crust is baking. Just be sure to turn the oven down to 375ºF/190ºC once it’s partially cooked.
Heat the bacon in a medium skillet, letting the fat render. Once the bacon starts sizzling, stir in the onions.
When the onions are soft, add the sauerkraut, wine and a bay leaf. You can also add in a couple of juniper berries for extra Alsatian flavour, but this is optional. Pepper can be added as well. If you’re a salt fiend, be careful about adding additional salt to this recipe as both the bacon and the cheese provide all the salt that the quiche needs.
Let everything simmer on the stove, giving the kraut an occasional stir. Once the liquid has evaporated, it’s ready to go. Remember to pick out the bay leaf!
While this simmers, whisk the cream, milk, eggs and nutmeg together. When the kraut is ready, slowly stir it in until combined, then pour the lot into the pie shell.
A NOTE ON THE SAUERKRAUT
This recipe was designed with raw sauerkraut in mind. I’ve never made it with canned or pasteurized kraut, so I don’t know how your quiche will turn out if that’s what you’re planning to use.
Fortunately, raw sauerkraut is simple to make at home. If you’re strapped for time, it’s not that hard to find in stores. Look for it in the refrigerated section at a health food store or in the organic section at the grocery store. Even Costco sells it!
The downside is that cooking the kraut will kill some of that gut-healthy bacteria, but it’s still going to be tasty!
STEP 3: BAKING THE QUICHE
Now that the filling is in the shell, simply sprinkle it with the grated cheese and dollop it with pea-sized dots of butter. Bake it for 25-30 minutes, or until it’s set, and then let it cool for 15 minutes before digging in.
SERVING THE PIE
Normally quiche pairs beautifully with a zippy green salad, but since I’m becoming less and less of a salad person (I have ALWAYS been a salad person, so this is shocking), here’s what I would eat with my quiche.
Fermented foods. Get the enzyme action going by pairing your quiche with carrot pickles, spicy pickled eggplant, or (gasp) sauerkraut.
Boiled potatoes or carrots with butter.
Or just have a really big slice of quiche and eat it on its own. Yum!
Oh, and if you are a salad person, just make a zippy green salad to go with your quiche.
STORING THE QUICHE
If you have leftover quiche, store it in the fridge for up to five days.
I bet it won’t last that long.
CAN I FREEZE QUICHE?
You sure can! There’s more than one way around it, so I’ll refer you to this post by The Kitchen Community.
Just be sure to consume the frozen quiche within three months.
MAKING SAUERKRAUT & BACON QUICHE
Thank you for joining me in the Kitchen today! I’m excited about this recipe, so I hope you love it as much as I do!
If you end up making it, I hope you’ll pop back on here to leave a quick rating and a review in the comments below. You can also find me on Instagram to let me know how it goes.
MORE PIE-RELATED RECIPES TO EXPLORE
Shortcrust Pastry Dough (perfect for quiche!)
Sweet Shortcrust Pastry Dough (perfect for desserts!)
SHOP THIS POST
INGREDIENTS FOR SAUERKRAUT BACON QUICHE
9″ pie shell
1/2 cup onion, sliced thin
1 cup bacon, chopped
1 1/2 cups raw sauerkraut
1/4 cup dry white wine
1 bay leaf
1 cup heavy cream
1/2 cup milk
pinch of nutmeg
1/4 cup swiss cheese, grated
1 tbsp butter
Preheat the oven to 400ºF/205ºC.
Line the pie shell with parchment paper or tinfoil and fill with pie weights or dried beans. Pop it in the oven for 8-10 minutes, until set.
Remove the weights and prick the dough with a fork to prevent puffing.
Return the shell to the oven for 2-3 minutes, or until it starts shrinking from the sides.
Once the shell is out of the oven, adjust the oven temperature to 375ºF/190ºC.
While the oven is preheating and the shell is baking, cook the bacon in a medium skillet. When the bacon starts sizzling, add the onions.
Once the onions have softened, add the sauerkraut, white wine and bay leaf, and let it simmer until the liquid is absorbed, giving it the occasional stir.
In a medium bowl, whisk the cream, milk, eggs and nutmeg together.
Removing the bay leaf, slowly stir in the bacon kraut into the egg mixture, then pour it into the crust.
Sprinkle the grated cheese over the quiche and arrange dots of butter around the surface.
Bake for 25-30 minutes, or until set. Cool for 15 minutes before serving.
PRINTABLE SAUERKRAUT & BACON QUICHE RECIPE CARD
Sauerkraut & Bacon Quiche
- 9" Pie Mould (if making pie dough from scratch)
- Parchment Paper or Tin Foil
- Pie Weights (or dried beans)
- A Fork
- Mixing bowl
- Medium Skillet
- 1 9" pie shell
- 1/2 cup onion sliced thin
- 1 cup bacon chopped
- 1 1/2 cups raw sauerkraut
- 1/4 cup dry white wine
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup milk
- 3 eggs
- pinch of nutmeg
- 1/4 cup swiss cheese grated
- 1 tbsp butter
- Preheat the oven to 400ºF/205ºC.
- Line the pie shell with parchment paper or tinfoil and fill with pie weights or dried beans. Pop it in the oven for 8-10 minutes, until set.
- Remove the weights and prick the bottom of the shell with a fork to prevent puffing.
- Return the shell to the oven for 2-3 minutes, or until it starts shrinking from the sides.
- Once the shell is out of the oven, adjust the oven temperature to 375ºF/190ºC.
- While the oven is preheating and the shell is baking, cook the bacon in a medium skillet. When the bacon starts sizzling, add the onions.
- Once the onions have softened, add the sauerkraut, white wine and bay leaf, and let it simmer until the liquid is absorbed, giving it the occasional stir.
- In a medium bowl, whisk the cream, milk, eggs and nutmeg together.
- Removing the bay leaf, slowly stir in the bacon kraut into the egg mixture, then pour it into the crust.
- Sprinkle the grated cheese over the quiche and arrange dots of butter around the surface.
- Bake for 25-30 minutes, or until set. Cool for 15 minutes before serving.
- The crust can be partially baked in advance to reduce prep time.
- Salt and pepper have been omitted from this recipe, but may be added to taste. Be careful about adding salt bearing in mind that there’s plenty of salt in the bacon and cheese.
- Juniper berries may be added along with the bay leaf for a more powerful Alsatian flavour. Just remember to remove them!
- This recipe works best with raw sauerkraut. I haven’t tested it out with canned sauerkraut, so the results may be different if using cooked kraut.