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sauerkraut bacon quiche

Sauerkraut & Bacon Quiche

This delectable sauerkraut & bacon quiche is bursting with flavour. The whole family will love it!
5 from 1 vote
Prep Time 25 minutes
Cook Time 45 minutes
Course Breakfast, Main Course
Cuisine French, German

Equipment

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
Keyword Bacon, Eggs, pie, Quiche