Sauerkraut quiche

Ingredients for 8 servings:

• 250 g flour
• 120 g butter
• 1 m.-sized eggs
• some salt
• some white pepper
• 1 pinch(s) nutmeg, freshly grated
• n. B. water, lukewarm
• 500 g sauerkraut, freshly pickled
• 1 stalk(s) leek
• 1 clove(s) garlic
• 3 m.-sized eggs
• 250 g sour cream
• 1 tbsp cornstarch
• some salt
• some white pepper
• ½ tsp caraway seeds, whole
• 1 tbsp oil for frying
• 2 tbsp cheese, e.g. Gruyere, grated
• possibly grease for the mold

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

delicious quiche in autumn and winter

Place the flour in a large mixing bowl, add the softened butter, an egg, salt, pepper, and nutmeg, and knead by hand or with a food processor until you have a smooth dough. You may need to add a splash of lukewarm water if the egg wasn’t big enough. Grease the quiche dish if necessary. Roll out the dough, line the dish, and pull up an edge. Prick the base lightly with a fork to ensure it cooks through properly. Set aside. Wash the leek very well. It’s best to halve it and rinse each half thoroughly under running water. Then cut it into thin rings. Peel and finely chop the garlic. Fry both in a little oil in a pan, but don’t let it overbrown. Then transfer the vegetables to a large bowl and let it cool slightly. Once the mixture has cooled, add the eggs, sour cream, and cornstarch, and season well with salt, pepper, and caraway seeds. Mix thoroughly. Then tear the sauerkraut apart a bit and add it to the leek and sour cream mixture. Mix everything well again and pour into the dish. Sprinkle with 2 tablespoons of strong cheese. Bake in a preheated oven at approximately 175°C (350°F) for around 40–45 minutes. Cover the top for the last 15 minutes if it gets too brown. Serve hot with dry Riesling or Federweißer (also called Reißer). Tip: If you don’t like caraway, you can leave it out. For me, however, it’s a must, as it adds a special flavor and also aids digestion. Meat lovers can, of course, add some ham to the mixture. The butter and sour cream mean this isn’t a diet-friendly dish. However, you can save some fat by using sour cream and omitting the cheese.