Sauerkraut, apple, and bacon quiche

Sauerkraut, apple, and bacon quiche

45 ratings

Katya, management assistant


„I love this quiche. The apple and bacon really define its flavor, while the sauerkraut lends the dish a wonderful texture.“

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
6
eggs (divided)
2
juniper berries
1 tsp
salt (divided)
1
white onion
1
apple
1
bay leaf
½ tsp
caraway seeds
½ tsp
nutmeg
¼ tsp
pepper
butter for greasing
crème fraîche (optional)
Metric
Imperial
  • 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
  • 6  eggs (divided)
  • 2  juniper berries
  • 1 tsp salt (divided)
  • 1  white onion
  • 1  apple
  • 1  bay leaf
  • ½ tsp caraway seeds
  • ½ tsp nutmeg
  • ¼ tsp pepper
  • butter for greasing
  • crème fraîche (optional)

Utensils

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

Enjoy with

Viognier
An oak-aged Viognier, with its creamy taste and notes of vanilla, is full-bodied enough to stand up to this quiche and highlights the dish’s subtle nutmeg flavor.

Nutrition per serving

Cal
527
Protein
20g
Fat
33g
Carb
34g

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 all-purpose flour
  • ½ tsp salt
  • 1 egg
  • 130 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
  • 1 white onion
  • 1 apple
  • 70 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 sauerkraut
  • 2 juniper berries
  • ½ tsp caraway seeds
  • 1 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.
  • 5 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 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!