Sauerkraut Quiche Recipes
QUICK SAUERKRAUT
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.
REUBEN QUICHE
Deli flavors come together in this one-of-a-kind quiche. Serve a little Thousand Island dressing on the side for that authentic Reuben taste. -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Whisk the eggs, cream, flour, mustard, salt and reserved onion mixture; pour over cheese., Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 395 calories, Fat 26g fat (13g saturated fat), Cholesterol 211mg cholesterol, Sodium 673mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
ALTDEUTSCHER SAUERKRAUT-KUCHEN (GERMAN SAUERKRAUT PIE)
A traditional German recipe that may be an acquired taste for some. This is similar to a quiche, but less eggy. If you can't find bacon you can dice, I think diced Canadian bacon or cooked dice ham would also be nice in this. TIP: If you use kitchen shears to chop up your sauerkraut before adding it to the recipe, it will be easier to cut the pie.
Provided by HeatherFeather
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Line a deep dish pie plate with enough pastry to make a crust on the bottom and sides and set aside.
- Cook diced Speck or bacon in a skillet; drain fat, reserving 1 tsp in which to saute the onions.
- Sprinkle diced bacon, caraway seeds, and sauteed onions in pie plate.
- Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated cheese) and pour into the pan as if you were filling a quiche.
- Bake at 325-350 F (or 175 C) for about 45 minutes or until a knife inserted near the center comes out clean, not gloppy.
- Let cool slightly before serving.
EASY HOMEMADE SAUERKRAUT
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.
Provided by Ellie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT25m
Yield 24
Number Of Ingredients 5
Steps:
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutrition Facts : Calories 28 calories, Carbohydrate 6.5 g, Fat 0.1 g, Fiber 2.5 g, Protein 1.3 g, Sodium 677.8 mg, Sugar 3.4 g
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