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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