Brian sent me this recipe from Zester for Quiche à la Choucroute.  It sounded pretty interesting and a new way to use the sauerkraut that his sister made up and canned for the family.  This was pretty yummy, but unfortunately, the children didn’t think it satisfactory.   As we know, they are not food connoisseurs, so I wouldn’t have expected them to like it overly much.

Remember to take out the puff pastry the night before, so it has a chance to unthaw.  The package that I buy has two sheets to a package, so just take one out and throw the other one back in the freezer.

Recipe:
1 sheet puff pastry
5 rashers bacon, diced small
1/2 onion, diced small
3 garlic cloves, diced
4 eggs
3/4 cup of milk
3/4 cup of heavy cream
pepper
grated parmesan
1 pint jar sauerkraut (or store-bought vacuum-packed or canned)

Turn the oven to 425 degrees.  Roll out the pastry and line your quiche pan with the crust. I had a bit more than my pan needed so I just doubled up the sides so it wouldn’t go to waste.

Fry the diced bacon until it has mostly cooked through on medium low heat.  Add the onions and cook for a few minutes, then add the garlic.  Saute for another few minutes.  If you add the garlic too soon it will burn.

Meanwhile, mix the eggs, milk, cream and pepper, to taste.  I didn’t put any salt in due to the sauerkraut, bacon and parmesan.

Once the bacon mixture is done, drain off the bacon fat and add them to the egg mixture.  Squeeze out the water from the sauerkraut and add to the eggs.  Mix well.  Put the filling into the pastry pan.  I put the sauerkraut in first to distribute it evenly, and then pour the eggs over the top.  It was a tight fit, so be prudent in your pouring!

Sprinkle the Parmesan over the top, and I also put some more fresh cracked pepper on the top.

Bake for 45 minutes, or until the center doesn’t jiggle and the crust is nice and golden brown.  Serve warm alongside some Kielbasa that was put in the oven halfway through the quiche cooking time.

Looks almost good enough to eat, doesn’t it?? 🙂