Sauerkraut, Tomato and Leek Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 leek
- 150 g cherry tomato (s)
- 1 can sauerkraut, (425 ml)
- 3 egg (s)
- 200 g sour cream
- salt and pepper
- 5 tablespoon oil
- 100 g bacon, lean, diced
- 100 g low-fat quark
- 4 tablespoons milk
- 200 g flour
- 2 teaspoons baking soda
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into rings. Wash tomatoes and cut in half. Drain the sauerkraut well. Whisk the eggs and sour cream. Season with pepper and salt.
- Heat 1 tablespoon of oil in a pan. Fry sauerkraut in it for 3-4 minutes. Add the leek, diced ham and tomatoes and fry for about 5 minutes. Season with salt and pepper and let cool down a little.
- For the dough, mix the quark, milk, 4 tablespoons of oil and a pinch of salt. Mix and add flour and baking powder. Knead everything with the dough hook of the mixer to a smooth dough.
- Grease a tart pan with a lifting base (24 cm Ø) (a springform pan is also possible). Roll out the dough into a round shape (approx. 26 cm Ø), place in the mold and press against the edge. Spread the sauerkraut and ham mixture on top. Pour the egg over it.
- Bake in a preheated oven (top / bottom heat 200 ° C or fan oven 175 ° C) for about 35 minutes.
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