Thursday, February 1, 2018

Sauerkraut Quiche with Buckwheat Crust

Sauerkraut quiche. Ever hear of it? I first came up with the idea a year or so ago, but it quickly became a favorite at our house.

Originally, it was a spur-of-the-moment experiment. I was putting together one of my quick quiches for dinner: A pat-in-the pan crust made with oil, then a layer of whatever cheese and veggies we had on hand, and filled with a simple egg-milk mixture. We had some leftover sauerkraut, and possibly some sausage, so I tossed it in.

I wasn't quite sure how the sauerkraut would work, but it made for a tasty if unusual quiche: Dense and tart, with the unmistakable flavor of Central Europe. My husband loved it and started to request this odd dish regularly.

We enjoyed sauerkraut quiche several times during the winter holidays. I made it for our first night of Hanukkah dinner, to accompany my husband's signature latkes:

He even suggested it for New Year's Eve, but I opted for something a little more elegant. But I made it again a few days later. This time, I made a buckwheat crust, to give it even more of that characteristic Slovenian flavor. And I used my very first jar of homemade sauerkraut, from the pickling and fermentation workshop I attended in early December:


This final version was the best yet. I have included the recipe below, although sauerkraut can be a welcome addition to any basic quiche recipe. 

Since I had never come across sauerkraut quiche, I figured this must be my own quirky invention. With the addition of the buckwheat crust, it may be. But it turns out that that sauerkraut pie is also a traditional German dish, although online sources do caution that it is unusual and probably an acquired taste!   

Sauerkraut Quiche with Buckwheat Crust

Sauerkraut Quiche with Buckwheat Crust


1 cup white flour
1/2 cup buckwheat flour
1/2 teaspoon salt
1/3 cup oil
2-3 tablespoons cold water


1 cup sauerkraut (preferably homemade!)
1 generous cup grated cheddar or other sharp cheese
1-1/3 cup milk
3 eggs
1 rounded teaspoon Dijon mustard
caraway seed (if sauerkraut doesn't include it)
2-3 tablespoons parsley, chopped
optional: 1-2 links klobase, sliced or cubed

For crust: Whisk flours and salt together. Add oil and mix in with fork or fingers. Add enough water to make a crumbly dough. Press crust into 10 inch quiche pan. Line crust with foil and pre-bake at 375 degrees for about 10 minutes or until firm. Let cool while you prepare filling.

For filling: Drain sauerkraut and arrange onto pre-baked crust. Top with cheese and klobase, if using. Beat eggs, milk and seasonings together and pour into crust. Bake at 375 degrees for 30-40 minutes, or until firm. Let cool before cutting and serving.