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Spokane, Washington  Est. May 19, 1883
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Not too ‘krauty’ sauerkraut quiche

Not too ‘krauty’

This recipe comes from Spokesman-Review reader Elizabeth Russell, who got it from her sister who lives in Southern France.

It is, Russell said, “super easy and tasty.” It doesn’t, she said, taste too “krauty.” In fact, “even kids like it. Just don’t tell them what’s in it.”

Russell serves it with a leafy salad, green beans and a selection of brauts.

Sauerkraut Quiche

From Elizabeth Russell

2 (10-inch) pie crusts

1/2 small onion, diced

1 tablespoon butter

1 to 1 1/2 cups diced ham

1 tablespoon parsley

4 eggs, beaten

3/4 cup sour cream

1/2 teaspoon cumin,

Salt and pepper, to taste

2 cups sauerkraut, drained

Pre-heat oven to 375 degrees. Place one pie crust in a large pie plate or quiche pan.

Brown diced onions in butter and saute. Mix sautéed onions, ham, parsley, eggs, sour cream, cumin, salt and pepper in a large bowl. Add sauerkraut Place mixture into pie crust, then make a lattice top with the other piece of crust. Bake quiche 40 to 45 minutes.

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