Potato and sauerkraut quiche

Name: Potato and sauerkraut quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 1 kg waxy potatoes; 1 medium onion; 1 can(s) (580 ml) Sauerkraut; 2 TABLESPOONS Oil, grease for the mould; 7-10 Tbsp salt, pepper; 7-10 Tbsp Paprika, sugar; 2 Egg yolk, nutmeg (Gr. M); 75 g Butter cheese; 30 g Butter; 1/2 bunch Chives; 100 g Fresh cream

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

1 kg waxy potatoes
1 medium onion
1 can(s) (580 ml) Sauerkraut
2 TABLESPOONS Oil, grease for the mould
7-10 Tbsp salt, pepper
7-10 Tbsp Paprika, sugar
2 Egg yolk, nutmeg (Gr. M)
75 g Butter cheese
30 g Butter
1/2 bunch Chives
100 g Fresh cream

Directions

1
Wash the potatoes and cook for about 20 minutes. Peel and finely chop the onion. Drain the sauerkraut
2
Heat the oil, fry the cabbage and onion. Season with salt, pepper, paprika and sugar. Cover and stew at low heat for about 10 minutes
3
Drain the potatoes, rinse and peel them. Press or mash half the potatoes with a potato ricer. Stir in egg yolk. Season with salt, pepper and nutmeg
4
Grease a pie mould (approx. 26 cm Ø). Smooth the potato dough in it. Spread the cabbage on top. Cut the remaining potatoes into slices and lay them on top. Grate cheese and sprinkle over the potatoes. Put butter in flakes on top. Then bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes
5
Wash the chives and cut into small rolls. Cut the quiche into pieces and add a blob of
6
Garnish with crème fraîche and chives
7
Drink: cold beer