Summary

Ingredients

• 200 g flour and flour to roll out
• 4 egg (s)
• 100 g butter, cold
• 150 g bacon, smoked pork belly
• 700 g sauerkraut
• 1 onion (s)
• 150 g crème fraîche
• salt and pepper

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Instructions

1. Preheat the oven to 180 degrees (convection).
2. Quickly dice the flour, 1/2 teaspoon salt, 1 egg and butter into a smooth dough. Roll out on a floured board and place in a greased springform pan (diameter: 28 cm). Press up an edge of 2 cm. Pre-bake in the hot oven (center) for 10 minutes.
3. Cut the bacon into small cubes and fry in a large saucepan. Dice the onions and toast them in the bacon fat until translucent. Roughly chop the sauerkraut, add. Steam over low heat for 10 minutes. Season to taste with salt and pepper.
4. Whisk the creme fraiche and the 3 eggs and stir into the sauerkraut. Spread the sauerkraut mixture on the shortcrust pastry base. Bake the quiche in the oven (center) for 30 minutes.