This could easily be called a sauerkraut kitchen sink pie. The recipe can be adapted to use up whatever vegetables and meats you have left over in the fridge, adding them to the sauerkraut to fill up the crust. Leave the meat out entirely and add more vegetables for a vegetarian version.
The version below, sauerkraut is simmered in white wine and then added to a medley of smoked bacon, bratwurst, onions and peppers. Crème fraîche and cheese are mixed in and peppered with fresh herbs to complete the filling. If you don't have access to crème fraîche, substitute sour cream.
This savory pie is a great brunch recipe but is just as tasty for lunch or dinner as well.