Sauerkraut quiche

Name: Sauerkraut quiche
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Onion, 1 tablespoon of oil; 2-3 (200 g) Mettwürstchen; 300 g Sauerkraut; 7-10 Tbsp salt, pepper; 7-10 Tbsp some caraway seeds; 1 (230 g) Bag of "pizza pie"; 200 g Sour cream or sour cream; 1 egg, nutmeg (Gr. M); 2 stem(s) Parsley; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Onion, 1 tablespoon of oil
2-3 (200 g) Mettwürstchen
300 g Sauerkraut
7-10 Tbsp salt, pepper
7-10 Tbsp some caraway seeds
1 (230 g) Bag of "pizza pie"
200 g Sour cream or sour cream
1 egg, nutmeg (Gr. M)
2 stem(s) Parsley
baking paper

Directions

1
Preheat oven: electric cooker: 225 °C/circulating air: 200 °C/gas: stage 4. peel and dice onion, sauté in hot oil
2
Cut the sausage into slices and fry briefly. Mix in sauerkraut
3
Braise the sauerkraut briefly and season. Knead the contents of the bag and 1/8 l l lukewarm water first with the dough hook of the hand mixer and then quickly with your hands until smooth
4
Roll out oval on baking paper about 3 mm thick. Velvet paper
5
on the tray. Stir the sour cream and egg, season. Spread 1/3 on the dough. Spread cabbage and sausage on top
6
Pour the rest of the sour cream over it. Bake the quiche in a hot oven for 15-20 minutes until golden brown. Wash and chop the parsley and sprinkle it over the quiche