Sauerkraut quiche with ham

Name: Sauerkraut quiche with ham
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Stalk leek (leek); 150 g cherry tomatoes; 1 can(s) (425 ml) Sauerkraut; 3 Eggs (Gr. M); 200 g Schmand; 7-10 Tbsp pepper, salt; 5 TABLESPOONS Oil; 100 g diced lean ham; 100 g Low-fat curd; 4 TABLESPOONS Milk; 200 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Stalk leek (leek)
150 g cherry tomatoes
1 can(s) (425 ml) Sauerkraut
3 Eggs (Gr. M)
200 g Schmand
7-10 Tbsp pepper, salt
5 TABLESPOONS Oil
100 g diced lean ham
100 g Low-fat curd
4 TABLESPOONS Milk
200 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Grease

Directions

1
Clean, wash and cut the leek into rings. Wash and halve the tomatoes. Drain sauerkraut well. Whisk eggs and sour cream. Season with pepper and salt if necessary.
2
Heat 1 tablespoon of oil in a frying pan. Fry the sauerkraut for 3-4 minutes. Add leek, diced ham and tomatoes and fry for about 5 minutes. Season with salt and pepper and let it cool down a bit.
3
For the dough, mix quark, milk, 4 tablespoons of oil and 1 pinch of salt. Mix flour and baking powder and add. Knead everything with the dough hooks of the mixer to a smooth dough. Grease a tart mould with a lifting base (24 cm Ø).
4
Roll out the dough into a round shape (approx. 26 cm Ø), place in the tin and press down at the edges. Spread the sauerkraut and ham mixture on top. Pour egg icing over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 35 minutes.