Quiche with Sauerkraut, Bell Pepper and Caraway

Ingredients

• 200 g Flour
• 1 pinch salt
• 100 g cold butter
• 1 egg
• 2 red bell peppers
• 1 onion
• 2 tbsp butter
• 500 g sauerkraut (canned or fresh)
• 4 juniper berries
• 1 tsp Caraway seeds
• 1 bay leaf
• Salt
• black pepper (ground)
• 125 ml dry white wine
• 5 eggs
• 200 ml whipping cream
• 60 g grated cheese (e.g. Emmental)

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut the cold butter into small pieces, distribute around the well, add the egg and about 50 ml lukewarm water. Use a knife to cut through all ingredients until small dough crumbs form, then quickly knead by hand into a dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, trim and deseed the bell peppers; slice three large rings if desired, dice the rest. Peel and finely dice the onion, sauté in hot butter until translucent. Add sauerkraut, diced pepper, juniper berries, bay leaf, caraway seeds, salt, pepper and pour in the wine. Simmer gently for about 10 minutes over low heat. Remove the bay leaf and juniper berries and drain the kraut well.

3. 3.

   Preheat the oven to 180 °C fan‑forced (about 350 °F).

4. 4.

   Roll out the dough thinly on a floured surface, line a quiche or tart tin with it. Whisk together the eggs and cream, season with salt and pepper. Spread the cooled kraut over the pastry base, pour the egg‑cream mixture on top and sprinkle grated cheese. Arrange the bell‑pepper rings on top and bake in the middle rack of the preheated oven for 40–50 minutes until golden brown.