Difficulty: Easy<\/p>\n
Calories per 100g: ~200<\/p>\n
Servings: 6 people<\/p>\n
Preparation Time: 15 minutes<\/p>\n
Cooking Time: 35 minutes<\/p>\n
Total Time: 50 minutes<\/p>\n
This savory pie is a staple in my winter cooking repertoire. It’s quick, straightforward, and utterly scrumptious. This sauerkraut pie recipe combines the crispiness of a flaky pastry crust with smoky bacon bits and the tangy flavor of sauerkraut. The pie is bound together with a smooth mixture of cream, milk, and eggs, and is topped generously with grated Gruy\u00e8re cheese for extra meltiness.<\/p>\n
For 6 people:<\/p>\n
– Flaky pastry dough: 300g
\n– Cooked sauerkraut: 600g
\n– Smoked bacon bits: 200g
\n– Grated Gruy\u00e8re cheese: 70g
\n– Eggs: 2
\n– Salt: to taste
\n– Pepper: to taste
\n– Fresh cream: 20cl
\n– Milk: 15cl<\/p>\n
1. Roll out the pastry dough and place it into a floured pie dish. Saut\u00e9 the bacon bits for a few minutes in a non-stick skillet. You can choose to skip saut\u00e9ing the bacon if preferred.<\/p>\n
2. Spread the cooked sauerkraut over the pastry base and add the bacon bits on top.<\/p>\n
3. In a small mixing bowl, whisk together the eggs, cream, and milk. Season with salt and pepper to taste.<\/p>\n
4. Pour this mixture over the pie. Sprinkle with grated Gruy\u00e8re cheese.<\/p>\n
Bake in a medium oven for about 35 minutes. Enjoy your deliciously warm and comforting sauerkraut pie, perfect for chilly winter evenings!<\/p>\n\n\n