Sauerkraut quiche from the baking tray
very easy
90 mins
90 mins
Ingredients
- 1 big onion
- 2 red peppers
- 800 g Triggered Kasselerrücken
- 2 TABLESPOONS Oil
- 1 TABLESPOON Caraway seeds
- 1 (425 ml) large tin and 1 small tin of sauerkraut
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 1 package Dry yeast
- 1/2 package (approx. 500 g) Baking mix "crusty bread"
- 500 g Schmand
- 6 Eggs (size M)
- 1/2 bunch Parsley
- 7-10 Tbsp Fat and flour
Directions
- 1
Peel and chop the onion. Clean, wash and cut the bell peppers into strips. Wash the smoked pork loin, dab dry and cut into cubes. Heat the oil in a pot and fry the slices in it. Add caraway, onion and paprika and fry briefly. Add sauerkraut, season with salt, pepper and sugar. Cover and stew for about 15 minutes
- 2
Mix dry yeast with the baking mix in a large bowl. Add 350 ml of lukewarm water and knead with the dough hooks of the hand mixer for about 3 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 30 minutes. Season sauerkraut to taste once again and let it cool down
- 3
Whisk sour cream and eggs, season with salt and pepper. Roll out the dough on the greased, floured fat pan of the oven (approx. 32 x 39 cm), raise the rim a little. Spread the sauerkraut mixture on the dough, pour over the top and pour over the sandwich. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes on the lower rack. Wash parsley, dab dry and chop finely. Cut quiche into pieces and sprinkle with parsley. Delicious with sour cream
- 4
Waiting time approx. 30 minutes
Nutrition Facts
250 kcal
19 g
12 g
15 g
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