Quiche with Cabbage and Bacon

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 egg
• 140 g cold butter
• 0.5 bunch Parsley
• 1 onion
• 300 g smoked pork belly (sliced)
• 500 g sauerkraut (canned or fresh)
• 4 juniper berries
• 1 tsp Caraway seeds
• 1 bay leaf
• Salt
• pepper (ground)
• 125 ml dry white wine
• flour (for the work surface)
• butter (for the pan)
• 5 eggs
• 200 ml heavy cream (at least 30% fat)
• 60 g grated cheese (e.g. Emmental)

Instructions

1. 1.

   Mix flour with salt, sift onto a work surface, make a well in the center, crack the egg into it and scatter cold butter around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Wash parsley, shake dry, pluck leaves from stems and finely chop. Slice bacon into strips. Peel onion, dice finely and sauté with bacon in a hot pan. Add sauerkraut and spices, season with salt and pepper, pour in wine, and simmer on low heat for about 10 minutes.

3. 3.

   Remove bay leaf and juniper berries, drain the kraut well, fold in parsley. Preheat oven to 180°C fan. Roll out dough thinly on a floured surface and line a buttered quiche or tart tin with it. Whisk eggs with cream and season with salt and pepper.

4. 4.

   Spread cooled kraut over the pastry base, pour egg‑cream mixture over it, sprinkle grated cheese on top. Bake in the middle rack of the preheated oven for 40–50 minutes until golden brown. Remove, let cool slightly, cut into pieces and serve.