Quiche with Nürnberger Rostbratwürstchen and Bell Pepper

Ingredients

• 250 g flour
• Salt
• 1 egg
• 160 g butter
• 1 onion
• 2 tbsp butter
• 500 g sauerkraut (canned)
• 4 juniper berries
• 1 tsp Caraway seeds
• 1 bay leaf
• Salt
• pepper (ground)
• 125 ml dry white wine
• 8 Nürnberger Rostbratwürstchen
• 1 red bell pepper
• 3 eggs
• 200 ml whipping cream
• flour (for work surface)
• butter (for pan)
• 2 tbsp chopped parsley

Instructions

1. 1.

   For the dough, mix flour with a pinch of salt, sift onto a work surface, make a well in the center, crack the egg into it and scatter butter pieces around. Knead quickly by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Peel and finely dice the onion; sauté in hot butter until translucent, then add sauerkraut and spices. Season with salt and pepper, pour in wine, simmer gently for about 10 minutes. Remove bay leaf and juniper berries and drain excess liquid.

3. 3.

   Cut the sausages into 3 cm pieces and brown them in a hot pan with clarified butter. Wash the bell pepper, halve it, remove seeds, and slice into thin strips.

4. 4.

   Preheat oven to 180 °C fan.

5. 5.

   Roll out dough on floured surface, line a rectangular quiche or tart tin. Whisk eggs with cream, season with salt and pepper. Spread cooled sauerkraut over the base, pour egg‑cream mixture, top with bell pepper strips and sausage pieces. Bake in preheated oven for about 35 minutes. Remove from oven, sprinkle with parsley and serve.