Sauerkraut quiche

Ingredients for 4 servings:

• 2 packs of puff pastry (rolls), fresh (quantity must be sufficient to line a large pie dish with a rim), or
• 1 pkt. Puff pastry, frozen
• 2 onions
• 1 kg sauerkraut
• 1 bay leaf
• 4 juniper berries
• 30 g flour
• 200 ml milk
• 100 ml cream
• 2 eggs
• Broth, granulated
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 220°C. Pastry: Line a large pie dish with baking paper and cut the puff pastry into a raised base. If you have any leftover puff pastry, cut it into strips and arrange it in a lattice pattern over the pie at the very end. Topping: Finely dice the onions and fry them. If desired, dice a large apple and add it. Sauté the sauerkraut, season lightly with granulated stock and pepper. Add the bay leaf and juniper berries, and sauté until almost no liquid remains. Spread the cabbage over the pastry base, mix the topping and pour it on, then arrange the puff pastry strips on top, if desired. Bake at 220°C in a preheated oven for 30-40 minutes, covering the top with parchment paper after 20 minutes, otherwise it will get too dark. It works wonderfully and is perfect for entertaining!