- 1 9-inch piecrust, ready to bake
- 1 pouch Traditional French Sauerkraut
- 3 eggs
- 2 tablespoons butter
- 6 ounces heavy cream
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Place the piecrust in the pie pan.
- Drain the sauerkraut and spread it over the crust.
- In a bowl, beat eggs and cream until smooth. Add salt and pepper, mix again and pour gently over the sauerkraut.
- Bake for about 30 minutes.
- Serve hot or warm with a green salad.