tarte choucroute

Name: Tarte Choucroute
Prep time: 2 h 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 1 uncooked pie shell (frozen & thawed or make your own); 6 slice(s) thick bacon; 1 large onion, cut in half, then sliced thin; 1 pound(s) sauerkraut, drained well; 1/4 teaspoon(s) caraway seed (optional); 3 large eggs; 1 1/3 cup(s) sour cream (lite is ok); 1/3 cup(s) whole milk or 1/2 and 1/2; 1 tablespoon(s) Dijon mustard; 2 teaspoon(s) all-purpose flour; 3/4 teaspoon(s) salt, or to taste; ground black pepper, to taste; 1 1/2 cup(s) grated Swiss cheese; 1 large link of bratwurst, kielbasa, or similar (cut into slices)

2 Pinches

Carolyn Haas

Whitewater, WI

Updated on Dec 10, 2025

This combination of the classic French choucroute garnie with a quiche makes a hearty and rustic brunch or dinner dish. It is well-known in the Alsace region of France. Sadly, my husband douses his with ketchup, but, as they say, chacun à son goût - to each their own! (Chilling time and pre-baking time are included.)

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prep time 2 Hr 20 Min

cook time 1 Hr 30 Min

method Bake

yield 6 serving(s)

Ingredients

1 uncooked pie shell (frozen & thawed or make your own)
6 slices thick bacon
1 large onion, cut in half, then sliced thin
1 pound sauerkraut, drained well
1/4 teaspoon caraway seed (optional)
3 large eggs
1 1/3 cups sour cream (lite is ok)
1/3 cup whole milk or 1/2 and 1/2
1 tablespoon Dijon mustard
2 teaspoons all-purpose flour
3/4 teaspoon salt, or to taste
ground black pepper, to taste
1 1/2 cups grated Swiss cheese
1 large link of bratwurst, kielbasa, or similar (cut into slices)

How To Make tarte choucroute

Step 1

Prepare the pie crust and refrigerate for 1 hour, then pre-bake. Prick the bottom with a fork, and tuck a piece of foil gently into the shell.

Step 2

Fill the shell with dry beans and bake at 375 degrees F for 25 minutes.
Step 3

Carefully remove foil and beans and bake for 5-7 minutes longer.
Step 4

While still hot, fill in the little fork holes by laying thin slivers of cheese over each set of holes - to prevent pie filling from leaking through. Cool.
Step 5

Cook bacon in a large skillet over medium heat until crisp. Transfer bacon to a paper towel. Remove all but about 3 tablespoons of bacon grease from the pan.
Step 6

Cut the onion in half, slice thinly, and cook in bacon grease until light golden.
Step 7

Squeeze as much moisture from sauerkraut as you can. Then add to the pan with onions. Add caraway, if using. Stir together and remove from heat.
Step 8

In a large bowl, whisk eggs. Add sour cream, milk, mustard, flour, 3/4 teaspoon salt, and ground black pepper. Stir in the cheese.
Step 9

Putting the tart together: Spread slices of sausage in the shell.
Step 10

Spoon onion/sauerkraut over the sausage as evenly as you can.
Step 11

Pour the egg mixture over that and smooth with a spoon. Crumble bacon over the top.
Step 12

Bake on the center oven rack until somewhat browned and a toothpick comes out clean, about 45 minutes.
Step 13

Cool for at least half an hour before cutting and serving.
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