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Sauerkraut pie
Sauerkraut pie
3.1
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This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.

Ingredient List for 2 servings:
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300 gr Sauerkraut
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1 Onion
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1 Garlic clove
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3 Eggs
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150 Smoked bacon
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60 gr Grated cheese Gruyère
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250 ml Sour cream
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200 gr Flour
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100 gr Butter
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100 ml Water
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1 pinch Salt
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1 pinch Pepper
Oven temperature:
180 degrees Celsius
Instructions:
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Mix the flour with a pinch of salt in a bowl.
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Melt the butter in a casserole and pour it and the water in the bowl of flour and mix it all together to a dough. Place the dough in the fridge for thirty minutes.
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Cut the onion and the garlic clove in small pieces, and cook it together with the sauerkraut in a casserole for fifteen minutes. Pour away the water and let it cool down a few minutes.
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Start the oven at 180 degrees Celsius.
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Pour the smoked bacon, eggs, sour cream, grated cheese a pinch of salt and pepper in the casserole with the sauerkraut and mix it all well.
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Take out the pie dough from the fridge and roll it out over a pie form so it cover the bottom and the edges.
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Pour the filling on the pie bottom and place it in the middle of the oven for forty minutes.
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Take out the pie and serve it directly.
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