Sauerkraut and pineapple quiche

Ingredients for 4 servings:

• 1 pack of puff pastry, from the refrigerated section
• 1 tbsp olive oil
• 1 large onion(s)
• 500 g sauerkraut
• 200 g pineapple pieces (can)
• 200 g sour cream
• 150 g raclette cheese
• 2 eggs
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

delicious, quick to prepare and suitable for guests

Line a quiche dish or springform pan (28 cm diameter) with the puff pastry, slightly raising the edges. Preheat oven to 200°C (top/bottom heat) (180°C fan/convection oven). Peel the onion and cut into 1/4 rings. Sauté in olive oil until light golden brown. Drain the sauerkraut and pineapple cubes well. In a bowl, mix the sour cream with the eggs. Stir in the sauerkraut, onions, and pineapple chunks, and season with salt and pepper. Spread half of the mixture over the puff pastry. Spread all of the cheese on top. Cover with the remaining sauerkraut mixture. Bake the sauerkraut cake for approximately 35-40 minutes, until golden brown. Let cool for 10 minutes before slicing.