Fasskraut quiche Alsace style
Bilderspalte:
Ingredients:
Ingredients (8 portions)
- 125 g quark
- 4 tbs. milk
- 1 egg
- 4 tbs. cooking oil
- 1 teaspoon of salt
- 300g flour
- 1 packet of baking powder
- Grease for the mould
- For the filling:
- 1 jar of Gundelsheim Barrel Sauerkraut
- 1 teaspoon of cooking oil
- 2 apples
- 200g of boiled ham
- 1 carton of sour cream (= 200g)
- 5 eggs
- 50g flour
- Salt, freshly ground pepper
- Sugar
Pre-heat the electric oven to 200 degrees. Knead the quark, milk, egg, oil, salt, flour and baking power to make a smooth dough. Place the dough on the bottom and around the edges of a greased quiche mould or baking mould (28 cm in diameter). Drain the fasskraut and fry gently in hot oil. Peel and quarter the apples, removing the cores, dice the apple and ham. Add both to the fasskraut, also fry gently, cook with the lid on for approx. 20 minutes and let cool slightly. Mix the cream, eggs and flour, add to the fasskraut and season with salt, pepper and sugar. Spread the fasskraut mixture onto the dough and bake in the oven for approx. 40 – 50 minutes till golden brown (electric and gas oven: 200 degrees/level 4, fan oven 180 degrees).
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