Sauerkraut apple and bacon quiche

Sauerkraut-apple-and-bacon-quiche-6
I love this quiche. The apple and bacon really define its flavor, while the sauerkraut lends the dish a wonderful texture.

 

Difficulty: Medium

Time: 45 min. preparation time, 30 min. baking time

Nutrition: Calories ca 527 / Protein 20g / Carbohydr. 34g / Fat 33g

Ingredients (6 servings)

400 gsauerkraut (drained)
200 gall-purpose flour
200 mlheavy cream
150 mldry white wine
130 gbutter
100 ggrated cheese (provolone, Gouda, etc.)
70 gbacon
6eggs (divided)
2juniper berries
1 tspsalt (divided)
1white onion
1apple
1bay leaf
0.5 tspcaraway seeds
0.5 tspnutmeg
0.25 tsppepper
butter for greasing
crème fraîche (optional)

Utensils

oven, plastic wrap, pie dish, dough scraper, large bowl, whisk, small saucepan, cutting board, knife

Wine Tip

Viognier
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.

Step 1

Sauerkraut apple and bacon quiche

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

Step 2

Sauerkraut apple and bacon quiche

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

Step 3

Sauerkraut apple and bacon quiche

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.

small saucepan

400 g sauerkraut / 2 juniper berries / 0.5 tsp caraway seeds / 1 bay leaf / 150 ml dry white wine / salt / pepper

Step 4

Sauerkraut apple and bacon quiche

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

Step 5

Sauerkraut apple and bacon quiche

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

Step 6

Sauerkraut apple and bacon quiche

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!

oven

100 g grated cheese / crème fraîche