Vegetable salami quiche

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Quickly mix flour, 1 egg, butter in flakes and 1/2 teaspoon salt with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. In the meantime whisk the sour cream and 4 eggs. Season with salt and pepper. Wash the thyme, shake dry and pluck the leaves from the stalks, except for some for garnishing.

2. 2

   Drain the sauerkraut and let it drain well. Clean, wash and cut the peppers into strips. Cut half of the salami into strips. Mix sauerkraut, salami strips and paprika. Roll out the dough round (32 cm Ø) on a floured work surface. Put the dough into a greased and floured ovenproof dish (26 cm Ø) and press down at the edges. Pour the sauerkraut mixture onto the dough and spread evenly. Pour the Schmand-egg mixture on top. Spread the remaining salami in florets on the quiche. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes.

3. 3

   Put the dough into a greased and floured ovenproof dish (26 cm Ø) and press down at the edges. Pour the sauerkraut mixture onto the dough and spread evenly. Pour the Schmand-egg mixture on top. Spread the remaining salami in florets on the quiche. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. If necessary, cover after 30 minutes of baking time. Remove the quiche from the oven and serve garnished with remaining thyme

Nutrition Facts

KCAL
400 kcal

CARBS
26 g

FATS
28 g

PROTEINS
12 g