Mini quiche with sauerkraut and shrimps

Name: Mini quiche with sauerkraut and shrimps
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 discs (à 45 g) deep-frozen puff pastry; 2 Onions; 1 collar Spring onions; 2 TABLESPOONS Oil; 700 g Sauerkraut (fresh); 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Deep-sea crab meat; 250 g Schmand; 4 Eggs (size M); 7-10 Tbsp Curry; 1/2 bunch Dill; 7-10 Tbsp Grease; 7-10 Tbsp Slices of lime

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 discs (à 45 g) deep-frozen puff pastry
2 Onions
1 collar Spring onions
2 TABLESPOONS Oil
700 g Sauerkraut (fresh)
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Deep-sea crab meat
250 g Schmand
4 Eggs (size M)
7-10 Tbsp Curry
1/2 bunch Dill
7-10 Tbsp Grease
7-10 Tbsp Slices of lime

Directions

1
Defrost puff pastry at room temperature for about 30 minutes. In the meantime, peel and finely dice the onions. Clean, wash and cut the spring onions into rings. Heat oil in a pan, fry onions and sauerkraut for about 5 minutes, add spring onions, add 100 ml water and vinegar and braise for another 5 minutes. Season sauerkraut with salt, pepper and sugar. Stir the prawns into the sauerkraut.
2
Mix sour cream and eggs, season with salt, pepper and curry. Place the puff pastry sheets in 4 greased ovenproof baking trays (16 cm Ø), spread the sauerkraut on top, add the sour cream and egg icing and bake in a preheated oven (electric range: 200 °C / gas: level 3) for approx. 35 minutes. After half of the baking time cover the edge of the dough. Wash the dill, dab dry and cut finely. Sprinkle mini-quiche with dill and serve garnished with slices of lime as desired