Sauerkraut, apple, and bacon quiche

Step 1/6

• 66⅔ g all-purpose flour
• ⅛ tsp salt
• ⅓ egg
• 43⅓ g butter

• plastic wrap
• dough scraper

Mix together flour and salt. Transfer to a work surface, form into a mound, and create a cavity in the center. Crack egg into cavity. Cut butter into chunks, distribute on top of flour, and then cut into dough using a dough scraper. Next, use hands to thoroughly incorporate ingredients into uniform dough. Press into a flat disc. Wrap dough in plastic wrap and place in the fridge for approx. 30 min.

Step 2/6

• ⅓ white onion
• ⅓ apple
• 23⅓ g bacon

• cutting board
• knife

Finely dice onion. Core apple and cut into thin slices. Cut bacon into small cubes

Step 3/6

• 133⅓ g sauerkraut
• ⅔ juniper berries
• ⅛ tsp caraway seeds
• ⅓ bay leaf
• 50 ml dry white wine
• salt
• pepper

• small saucepan

In a small saucepan, cook bacon over medium-high heat for approx. 1 – 2 min. Add onion and apples, and continue to cook for another approx. 2 – 3 min. Next, add sauerkraut, juniper berries, caraway seeds, bay leaf, and white wine. Season to taste with salt and pepper. Stir thoroughly. Reduce heat to low and cook uncovered for approx. 20 min. Remove juniper berries and bay leaf. Drain sauerkraut thoroughly and set aside.

Step 4/6

• oven
• pie dish

Preheat oven to 180°C/350°F. Roll out dough, gently press into a greased pie dish, and poke with a fork.

Step 5/6

• 1⅔ eggs
• 66⅔ ml heavy cream
• ⅛ tsp nutmeg
• ⅛ tsp salt
• pepper

• large bowl
• whisk

In a large bowl, whisk together remainder of the eggs, heavy cream, nutmeg, salt, and pepper.

Step 6/6

• 33⅓ g grated cheese
• crème fraîche

• oven

Evenly distribute sauerkraut mixture in pie dish, pour egg and cream mixture on top, and sprinkle with grated cheese. Place in preheated oven and bake at 180°C/350°F for approx. 25 – 30 min. until golden brown. Serve warm immediately. Enjoy with a dollop of crème fraiche on top, if desired!

Enjoy your meal!