Sauerkraut Quiche
A savory pie made with a crust of buttery pastry and a filling that combines tangy sauerkraut, creamy cheese, and rich eggs. This dish is a delicious fusion of French and German cuisine, marrying the classic quiche recipe with the distinct flavors of sauerkraut.
Category: Mains
Source: www.daskochrezept.de
Equipment
| Quiche dish |
Ingredients
| For the dough: | |
|---|---|
| Flour | |
| Eggs | |
| Butter | |
| Salt | |
| Vegetable oil | |
| For the filling: | |
| Sauerkraut | |
| Cured ham | |
| Sour cream (20% fat) | |
| Eggs | |
| Apple sauce | |
| Salt | |
| Cumin | |
Instructions
For the dough, quickly knead all ingredients into a smooth dough, adding a little cold water as needed. Form into a ball and chill wrapped in plastic wrap for about 30 minutes.
Preheat the oven to 170°C bottom and top heat. Brush a quiche dish with oil.
Drain the sauerkraut very well. Cut the ham into small cubes. Whisk the sour cream with the eggs, applesauce, salt, pepper and caraway seeds.
Roll out the dough and line the mold with it. Press on the bottom and sides and cut off the excess edges. Spread the cabbage with the ham evenly on top and cover with the glaze. Bake in the oven for 50-60 minutes until golden brown. If the quiche gets too dark, cover in time.
Serve while still warm or cooled.
Nutrition
| Serving size: | 390.2 |
| Energy: | 694.3 |
| Ratio: | 1.8 |
| Carbohydrate: | 49.1 |
| Fat: | 43.3 |
| Protein: | 22.8 |
| Saturated fat: | 24.1 |
| Sodium: | 1221.7 |
| Sugar: | 6.9 |