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Sauerkraut Quiche with Bratwurst

5 from 8 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 92 kcal

Ingredients
 

  • 1 role Ready-Made puff pastry from the cooling shelf
  • 700 g Canned sauerkraut
  • 500 ml Vegetable broth
  • 4 Pc. Finely diced potatoes
  • 4 Pc. Bratwurst fresh
  • 100 g Bacon cubes
  • 1 Pc. Red peppers
  • 3 Pc. Egg yolk
  • 150 g Creme fraiche Cheese
  • 2 tsp Mustard
  • 1 tsp Ground caraway
  • Salt
  • Pepper
  • Parsely

Instructions
 

  • Cook the sauerkraut in the broth for about 30 minutes, drain well and squeeze it out .. Cut the peppers into small cubes or strips. Cook the potato cubes in salted water for 10 minutes, drain.
  • Fry the sausages until they are brown on the outside but don't cook them through and cut them into pieces (if you like it more hearty, you can also use smoked meatballs, but don't fry them) Mix the egg yolks with creme fraiche and the mustard, season well with caraway seeds, salt, parsley and pepper.
  • Place the puff pastry in a greased quiche form or an ovenproof platter with a rim and pull up on the edge. Preheat the oven with top and bottom heat to 200 degrees.
  • Spread the sauerkraut on the dough, sprinkle with the diced bacon, spread the peppers, diced potatoes and the pieces of sausage on top and pour the egg cream over the whole thing. Bake in the middle of the oven for about 40 minutes. Enjoy your meal!
  • Go with a beer or a delicious Riesling.

Nutrition

Serving: 100gCalories: 92kcalCarbohydrates: 1.1gProtein: 3.6gFat: 8.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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