Alsatian Style Quiche with Sauerkraut, Apple, Pancetta and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,353 cal. | (160 %) | ||
| Protein | 131 g | (134 %) | ||
| Fat | 198 g | (171 %) | ||
| Carbohydrates | 257 g | (171 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 27.9 g | (93 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 7 μg | (35 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 260.4 μg | (434 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 43.4 mg | (362 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 1,214 μg | (405 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 124.8 μg | (277 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 3,842 mg | (96 %) | ||
| Calcium | 3,175 mg | (318 %) | ||
| Magnesium | 333 mg | (111 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 19.6 mg | (245 %) | ||
| Saturated fatty acids | 104.5 g | |||
| Uric acid | 630 mg | |||
| Cholesterol | 872 mg | |||
| Complete sugar | 56 g |
Ingredients
- For the dough
- ½ cube fresh Yeast (approximately 21 grams or 1 ounce)
- 250 grams Pastry flour
- salt
- 2 Tbsps olive oil
- Pastry flour (for working the dough)
- Fat (for the baking dish)
- For the filling
- 250 milliliters milk
- 3 eggs
- 100 grams smoked Pancetta
- 1 yellow onion
- 1 tart Apple
- 400 grams Sauerkraut (canned)
- 1 bunch parsley
- freshly ground peppers
- freshly grated Nutmeg
- 180 grams grated Emmentaler cheese
Preparation steps
Crumble and dissolve the yeast in 100 ml (approximately 1/2 cup) lukewarm water. Pour the flour and 1 pinch of salt in a bowl, make a well in the center and pour in the yeast mixture along with the oil. Knead by hand to make a smooth dough. Add more or less flour as needed so that the dough is neither dry nor sticky. Cover and let rise for about 1 hour in a warm place. Preheat the oven to 220°C (approximately 425°F). Knead the dough on a floured surface again vigorously and line the greased quiche dish with the dough, forming an edge.
Mix together the milk and egg. Cut the pancetta into strips. Peel the onion, cut in half and dice. Rinse the apple, quarter, core and cut the apple pieces into slices. Drain the sauerkraut in a sieve, press out the excess liquid and finely chop. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Fry the pancetta in a large skillet, add the onion and apple and cook for another 2 minutes.
Remove from the heat and mix in a large bowl with the eggs, milk and parsley and season with salt, pepper and nutmeg. Pour the filling on the dough, sprinkle with grated Emmental cheese and bake in the preheated oven until golden brown, 25-30 minutes. Remove the finished quiche from the oven and serve lukewarm.
