Quiche with Grilled Nuremberg Sausages and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,200 cal. | (295 %) | ||
| Protein | 202 g | (206 %) | ||
| Fat | 495 g | (427 %) | ||
| Carbohydrates | 218 g | (145 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.6 g | (79 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 19 mg | (158 %) | ||
| Vitamin K | 300.5 μg | (501 %) | ||
| Vitamin B₁ | 4.8 mg | (480 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 64.7 mg | (539 %) | ||
| Vitamin B₆ | 4.6 mg | (329 %) | ||
| Folate | 499 μg | (166 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 91 μg | (202 %) | ||
| Vitamin B₁₂ | 15.4 μg | (513 %) | ||
| Vitamin C | 357 mg | (376 %) | ||
| Potassium | 5,094 mg | (127 %) | ||
| Calcium | 702 mg | (70 %) | ||
| Magnesium | 361 mg | (120 %) | ||
| Iron | 17.1 mg | (114 %) | ||
| Iodine | 95 μg | (48 %) | ||
| Zinc | 21.7 mg | (271 %) | ||
| Saturated fatty acids | 252.1 g | |||
| Uric acid | 1,045 mg | |||
| Cholesterol | 2,060 mg | |||
| Complete sugar | 26 g |
Ingredients
- For preparation
- Pastry flour (for working the dough)
- butter (for the quiche pan)
- 2 Tbsps freshly chopped parsley
- For the dough
- 250 grams Pastry flour
- salt
- 1 egg
- 160 grams butter
- For the filling
- 1 onion
- 2 Tbsps butter
- 500 grams Sauerkraut (canned)
- 4 Juniper berries
- 1 tsp Caraway
- 1 bay leaf
- salt (and)
- freshly ground peppers
- 125 milliliters dry white wine
- 8 Nuremberger grilled sausages
- 1 red Bell pepper
- 3 eggs
- 200 milliliters Whipped cream
Preparation steps
For the dough, mix the flour with 1 pinch of salt, mound up on a work surface and make a well in the center. Pour the beaten egg into the center and distribute the butter in small pieces around the flour. Quickly knead to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Peel the onion, chop finely and sauté in 1 tablespoon butter. Add the sauerkraut and spices. Season with salt and pepper and pour in the wine. Simmer over low heat for about 10 minutes. Remove the bay leaf and juniper berries and drain the cabbage well.
Cut the sausages into 3 cm (approximately 1 inch) pieces and fry in a hot pan with the remaining butter. Rinse the peppers, cut in half, remove seeds and ribs and cut into narrow strips.
Preheat the convection oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface thinly and line a rectangular quiche or tart tin with it. Beat the eggs with the cream and season with salt and pepper. Spread the cooled cabbage on the pastry and pour the egg mixture over the top. Arrange the peppers and sausages on top of the quiche and bake in the preheated oven for about 35 minutes. Remove the finished quiche from the oven and serve sprinkled with parsley.
