Potato Quiche with Sauerkraut
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 2 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), floury cookin
- 25 g butter
- 140 g flour
- 200 g bacon
- 300 g sauerkraut
- 1 teaspoon caraway seeds
- 250 g sour cream
- 1 egg yolk
- 100 g cheese (Emmentaler), rated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Boil the potatoes in their skins, let them cool and peel them. Cut half into thin slices, press the other half into a bowl with the potato press. Knead with salt, pepper, nutmeg, butter and flour until smooth.
- Grease a quiche pan (26 cm diameter). Roll out the dough to a thickness of approx. 1 cm, place in the pan and refrigerate.
- Finely dice the bacon and fry until crispy. Squeeze out the sauerkraut and add. Season with caraway seeds, salt and pepper and stew for 3 minutes. Let cool down.
- Mix with sour cream and egg yolk. Pre-bake the quiche at 200 degrees for about 15 minutes. Let cool down briefly.
- Then spread the filling on it. Spread the potato slices on the quiche and sprinkle with cheese. Bake for another 15-20 minutes at 200 degrees.
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