Bratwurst and sauerkraut quiche
easy
90 mins
90 mins
Ingredients
- 1 Onion
- 2 TABLESPOONS Oil
- 100 g Bacon, in cubes
- 1 can(s) (850 ml) Sauerkraut
- 1-2 TEASPOONS dried thyme
- 7-10 Tbsp Pepper
- 125 g Butter
- 5 Eggs (size M)
- 250 g Flour
- 7-10 Tbsp Salt
- 4 scalded, coarse bratwursts (à approx. 120 g)
- 300 g Schmand
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Breadcrumbs
- 3 Stem(s) Parsley
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Flour
Directions
- 1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and fry the bacon. Add onion and fry briefly. Add sauerkraut and thyme, season with pepper and braise covered for about 30 minutes. Let cool off
- 2
Cut butter into pieces. Quickly knead butter, 1-2 tbsp. water, 1 egg, flour and 1/2 tsp. salt to a smooth dough. Grease a tart mould (26 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (approx. 32 cm Ø). Line the mould with the dough and chill for approx. 30 minutes
- 3
Cut the sausages diagonally into slices. Heat 1 tablespoon of oil in a frying pan, fry the slices of sausage until golden brown, turning them over, and remove them. Whisk 4 eggs, mix with sour cream until smooth. Season with salt, pepper and nutmeg
- 4
Sprinkle the dough base with breadcrumbs. Drain the sauerkraut if necessary (if there is still liquid) and spread on the quiche. Place slices of sausage on top. Pour egg cream evenly over the quiche. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 35-40 minutes. Wash parsley, dab dry and chop finely. Sprinkle quiche with it. Delicious with sour cream
- 5
Waiting time approx. 30 minutes
Nutrition Facts
430 kcal
19 g
32 g
15 g
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