Sauerkraut quiche

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel the onion and cut into fine strips. Heat the oil in a pan and sauté the onion in it. Cut the sausages into approx. 5 mm thick slices. Add to the onion with the sauerkraut and sweat in. Season with salt and pepper.

2. 2

   In the meantime put 1/8 litre of water in a bowl. Stir in the base mix pizza dough and knead with the dough hooks of the hand mixer to a smooth dough. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm oval. Place on a baking tray lined with baking paper. Cover with the sauerkraut and sausage mixture. Stir 100 g sour cream and egg until smooth, season with salt and nutmeg and drizzle over the sauerkraut. Bake in the preheated oven (electric cooker: 225° C/ convection oven: 200 °C gas: level 4) for 15-20 minutes on the bottom shelf. In the meantime, wash parsley, dab dry, pluck leaves from the stems and cut into fine strips. Remove the sauerkraut quiche from the oven, sprinkle with the parsley and divide into 4 pieces.

3. 3

   Cover with the sauerkraut and sausage mixture. Stir 100 g sour cream and egg until smooth, season with salt and nutmeg and drizzle over the sauerkraut. Bake in the preheated oven (electric cooker: 225° C/ convection oven: 200 °C gas: level 4) for 15-20 minutes on the bottom shelf. In the meantime, wash parsley, dab dry, pluck leaves from the stems and cut into fine strips. Remove the sauerkraut quiche from the oven, sprinkle with the parsley and divide into 4 pieces. Add the rest of the sour cream

Nutrition Facts

KCAL
620 kcal

CARBS
41 g

FATS
42 g

PROTEINS
19 g