Quiche with sauerkraut, apple and bacon
Ingredients for 6 persons
- 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
- 6 eggs (divided)
- 2 juniper berries
- 1 tsp salt (divided)
- 1 white onion
- 1 apple
- 1 bay leaf
- 0.5 tsp caraway seeds
- 0.5 tsp nutmeg
- 0.25 tsp pepper butter for greasing
- crème fraîche (optional)
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.
Calories ca 527 / Protein 20g / Carbohydr. 34g / Fat 33g
Quiche with sauerkraut, apple and bacon
Ingredients for 6 persons
- 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
- 6 eggs (divided)
- 2 juniper berries
- 1 tsp salt (divided)
- 1 white onion
- 1 apple
- 1 bay leaf
- 0.5 tsp caraway seeds
- 0.5 tsp nutmeg
- 0.25 tsp pepper butter for greasing
- crème fraîche (optional)
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.
Calories ca 527 / Protein 20g / Carbohydr. 34g / Fat 33g
Step 1: The preparation
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.
Step 2: Apple, onion and bacon
Finely dice onion. Core apple and cut into thin slices. Cut bacon into small cubes
Step 3: The Mildessa Sauerkraut
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.
Step 4: Preparing the dough
Preheat oven to 180°C/350°F. Roll out dough, gently press into a greased pie dish, and poke with a fork.
Step 5: The cream
In a large bowl, whisk together remainder of the eggs, heavy cream, nutmeg, salt, and pepper.
Step 6: The finnish
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!
