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Sauerkraut apple and bacon quiche

Time: 45 min. preparation time 30 min. baking time 30 min. cooling/resting time

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

Christina Schmid, Export

"The combination of bacon, apple and sauerkraut in one dish creates a tasteful experience." 

Utensils

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

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. 

RECOMMENDED PRODUCT

Sauerkraut Bavarian Style

Ingredients (6 servings)

400 g       sauerkraut (drained)
200 g    all-purpose flour
200 ml    heavy cream
150 ml    dry white wine
130 g    butter
100 g    grated cheese (provolone, Gouda, etc.)
70 g    bacon
  eggs (divided)
  juniper berries
1 tsp    salt (divided)
  white onion
  apple
  bay leaf
0.5 tsp    caraway seeds
0.5 tsp    nutmeg
0.25 tsp    pepper
    butter for greasing
    crème fraîche (optional)

Step 1

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.

dough scraper, plastic wrap
200 g all-purpose flour / 0.5 tsp salt / 1 egg / 130 g butter

Step 2

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

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

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

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

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
Christina Schmid, Export

"The combination of bacon, apple and sauerkraut in one dish creates a tasteful experience." 

Utensils

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

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. 

RECOMMENDED PRODUCT

Sauerkraut Bavarian Style