Sauerkraut, apple, and bacon quiche

Based on 51 ratings
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Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
45
min.
Preparation
30
min.
Baking
30
min.
Resting

Ingredients

Servings:-6+
400 g sauerkraut (drained)
200 g all-purpose flour
200 ml heavy cream
150 ml dry white wine
130 g butter
100 g grated cheese (provolone, Gouda, etc.)
70 g bacon
eggs (divided)
juniper berries
1 tsp salt (divided)
white onion
apple
bay leaf
½ tsp caraway seeds
½ tsp nutmeg
¼ tsp pepper
butter for greasing
crème fraîche (optional)
Metric
Imperial

Utensils

  • plastic wrap
  • dough scraper
  • cutting board
  • knife
  • small saucepan
  • oven
  • pie dish
  • large bowl
  • whisk

Nutrition per serving

Cal
527
Protein
20 g
Fat
33 g
Carb
34 g
  • Step 1/6

    Mix together flour and salt. Transfer to a work surface, form into a mound, and create a cavity in the center. Crack egg into cavity. Cut butter into chunks, distribute on top of flour, and then cut into dough using a dough scraper. Next, use hands to thoroughly incorporate ingredients into uniform dough. Press into a flat disc. Wrap dough in plastic wrap and place in the fridge for approx. 30 min.
    • 200 g all-purpose flour
    • ½ tsp salt
    • egg
    • 130 g butter
    • plastic wrap
    • dough scraper

    Mix together flour and salt. Transfer to a work surface, form into a mound, and create a cavity in the center. Crack egg into cavity. Cut butter into chunks, distribute on top of flour, and then cut into dough using a dough scraper. Next, use hands to thoroughly incorporate ingredients into uniform dough. Press into a flat disc. Wrap dough in plastic wrap and place in the fridge for approx. 30 min.

  • Step 2/6

    Finely dice onion. Core apple and cut into thin slices. Cut bacon into small cubes
    • white onion
    • apple
    • 70 g bacon
    • cutting board
    • knife

    Finely dice onion. Core apple and cut into thin slices. Cut bacon into small cubes

  • Step 3/6

    In a small saucepan, cook bacon over medium-high heat for approx. 1 – 2 min. Add onion and apples, and continue to cook for another approx. 2 – 3 min. Next, add sauerkraut, juniper berries, caraway seeds, bay leaf, and white wine. Season to taste with salt and pepper. Stir thoroughly. Reduce heat to low and cook uncovered for approx. 20 min. Remove juniper berries and bay leaf. Drain sauerkraut thoroughly and set aside.
    • 400 g sauerkraut
    • juniper berries
    • ½ tsp caraway seeds
    • bay leaf
    • 150 ml dry white wine
    • salt
    • pepper
    • small saucepan

    In a small saucepan, cook bacon over medium-high heat for approx. 1 – 2 min. Add onion and apples, and continue to cook for another approx. 2 – 3 min. Next, add sauerkraut, juniper berries, caraway seeds, bay leaf, and white wine. Season to taste with salt and pepper. Stir thoroughly. Reduce heat to low and cook uncovered for approx. 20 min. Remove juniper berries and bay leaf. Drain sauerkraut thoroughly and set aside.

  • Step 4/6

    Preheat oven to 180°C/350°F. Roll out dough, gently press into a greased pie dish, and poke with a fork.
    • oven
    • pie dish

    Preheat oven to 180°C/350°F. Roll out dough, gently press into a greased pie dish, and poke with a fork.

  • Step 5/6

    In a large bowl, whisk together remainder of the eggs, heavy cream, nutmeg, salt, and pepper.
    • eggs
    • 200 ml heavy cream
    • ½ tsp nutmeg
    • ½ tsp salt
    • pepper
    • large bowl
    • whisk

    In a large bowl, whisk together remainder of the eggs, heavy cream, nutmeg, salt, and pepper.

  • Step 6/6

    Evenly distribute sauerkraut mixture in pie dish, pour egg and cream mixture on top, and sprinkle with grated cheese. Place in preheated oven and bake at 180°C/350°F for approx. 25 – 30 min. until golden brown. Serve warm immediately. Enjoy with a dollop of crème fraiche on top, if desired!
    • 100 g grated cheese
    • crème fraîche
    • oven

    Evenly distribute sauerkraut mixture in pie dish, pour egg and cream mixture on top, and sprinkle with grated cheese. Place in preheated oven and bake at 180°C/350°F for approx. 25 – 30 min. until golden brown. Serve warm immediately. Enjoy with a dollop of crème fraiche on top, if desired!