Sauerkraut apple and bacon quiche
Time: 45 min. preparation time, 30 min. baking time
Nutrition: Calories ca 527 / Protein 20g / Carbohydr. 34g / Fat 33g
Ingredients (6 servings)
|400 g||sauerkraut (drained)|
|200 g||all-purpose flour|
|200 ml||heavy cream|
|150 ml||dry white wine|
|100 g||grated cheese (provolone, Gouda, etc.)|
|1 tsp||salt (divided)|
|0.5 tsp||caraway seeds|
|butter for greasing|
|crème fraîche (optional)|
oven, plastic wrap, pie dish, dough scraper, large bowl, whisk, small saucepan, cutting board, knife
An oak-aged Viognier, with its creamy taste and notes of vanilla, is full-bodied enough to stand up to this quiche and highlights the dish’s subtle nutmeg flavor.
Mix together flour and salt. Transfer to a work surface, form into a mound, and create a cavity in the center. Crack egg into cavity. Cut butter into chunks, distribute on top of flour, and then cut into dough using a dough scraper. Next, use hands to thoroughly incorporate ingredients into uniform dough. Press into a flat disc. Wrap dough in plastic wrap and place in the fridge for approx. 30 min.
plastic wrap, dough scraper
200 g all-purpose flour / 0.5 tsp salt / 1 egg / 130 g butter
Finely dice onion. Core apple and cut into thin slices. Cut bacon into small cubes
cutting board, knife
1 white onion / 1 apple / 70 g bacon
In a small saucepan, cook bacon over medium-high heat for approx. 1 – 2 min. Add onion and apples, and continue to cook for another approx. 2 – 3 min. Next, add sauerkraut, juniper berries, caraway seeds, bay leaf, and white wine. Season to taste with salt and pepper. Stir thoroughly. Reduce heat to low and cook uncovered for approx. 20 min. Remove juniper berries and bay leaf. Drain sauerkraut thoroughly and set aside.
400 g sauerkraut / 2 juniper berries / 0.5 tsp caraway seeds / 1 bay leaf / 150 ml dry white wine / salt / pepper
Preheat oven to 180°C/350°F. Roll out dough, gently press into a greased pie dish, and poke with a fork.
oven, pie dish
In a large bowl, whisk together remainder of the eggs, heavy cream, nutmeg, salt, and pepper.
large bowl, whisk
5 eggs / 200 ml heavy cream / 0.5 tsp nutmeg / 0.5 tsp salt / pepper
Evenly distribute sauerkraut mixture in pie dish, pour egg and cream mixture on top, and sprinkle with grated cheese. Place in preheated oven and bake at 180°C/350°F for approx. 25 – 30 min. until golden brown. Serve warm immediately. Enjoy with a dollop of crème fraiche on top, if desired!
100 g grated cheese / crème fraîche