Sauerkraut Quiche

Sauerkraut Quiche

Meat
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Ingredients

*
Ready-to-use rolled shortcrust pastry
2
eggs
200
g double cream
250
g leftover sauerkraut (or cooked sauerkraut)
1
onion
*
thick crème fraîche
2
slices smoked bacon from the butcher to dice into lardons
*
black pepper

Roll out the pastry and line the bottom of a flan dish. Prick the pastry base with a fork, drain the sauerkraut thoroughly and spread it over the pastry then place the chopped onions and lardons on top. You don’t need to fry the onions and lardons.

Beat the eggs, add them to the cream and then pour this mixture over the sauerkraut and bake in the oven for about 30 minutes at 220 °C (fan-assisted).

Serve either as a starter or as a main course with a green salad.

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Preparation time: 20 minutes & cooking time. Difficulty: 2/5. For servings: 2