Mini sauerkraut quiches

Name: Mini sauerkraut quiches
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 square slices (à 45 g) frozen puff pastry; 2 medium-sized onions; 1 collar Spring onions; 1 can(s) (580 ml) Sauerkraut; 1-2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper, curry; 200-250 g Deep-sea crab meat; 250 g Sour cream or crème fraîche; 4 Eggs (Gr. M); 7-10 Tbsp Grease; 1/2 bunch Dill, possibly lime

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 square slices (à 45 g) frozen puff pastry
2 medium-sized onions
1 collar Spring onions
1 can(s) (580 ml) Sauerkraut
1-2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper, curry
200-250 g Deep-sea crab meat
250 g Sour cream or crème fraîche
4 Eggs (Gr. M)
7-10 Tbsp Grease
1/2 bunch Dill, possibly lime

Directions

1
Defrost the dough. Peel and chop the onions. Clean, wash and cut the spring onions into rings
2
Drain the sauerkraut. Fry with onions in hot oil for about 5 minutes. Add spring onions. Deglaze with 1/8 l water and braise everything for about 5 minutes. Season to taste with salt and pepper. Rinse the crabs briefly and fold in
3
Mix sour cream and eggs, season. Grease 4 fireproof moulds (each 16 cm Ø) and line with dough. Spread the cabbage on top. Pour over the top. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 35 minutes. Wash and chop the dill and sprinkle over it. Garnish with lime
4
Drink: cool white wine