Sauerkrautquiche

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 egg
• 130 g butter
• 1 small onion
• 1 sour apple (e.g., Granny Smith)
• 70 g diced bacon
• 500 g sauerkraut (canned)
• 2 juniper berries
• 0.5 tsp caraway seeds
• 1 bay leaf
• pepper (ground)
• 150 ml dry white wine (or apple juice)
• flour (for the work surface)
• oil or butter (for the pan)
• 5 eggs
• 200 ml whipping cream (at least 30% fat content)
• 100 g grated cheese (e.g., Gouda)

Instructions

1. 1.

   Mix flour with salt, sift onto a work surface, create a well in the center, crack an egg into it and scatter butter around the well. With a large knife chop all ingredients coarsely and quickly knead 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. Wash, core, and slice the apple thinly. Render bacon in a pot, add onion cubes and apple slices, sauté briefly. Add sauerkraut and spices, season with salt and pepper, pour in wine or apple juice. Simmer the mixture on low heat for about 20 minutes with the lid slightly ajar. Remove bay leaf and juniper berries and drain well.

3. 3.

   Preheat oven to 180°C (356°F) fan‑forced. Roll out dough thinly on floured surface and line a greased pan with it. Whisk eggs with cream, season with salt, pepper and nutmeg. Spread cooled sauerkraut over the base, pour egg‑cream mixture on top, sprinkle grated cheese. Bake in middle rack for about 30 minutes until golden. Remove, let cool slightly, slice into pieces and serve.