Quiche with Pancetta and Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,190 cal. | (247 %) | ||
| Protein | 118 g | (120 %) | ||
| Fat | 438 g | (378 %) | ||
| Carbohydrates | 178 g | (119 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.7 g | (59 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 14.4 μg | (72 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 220.9 μg | (368 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 454 μg | (151 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 104.3 μg | (232 %) | ||
| Vitamin B₁₂ | 10.4 μg | (347 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 3,532 mg | (88 %) | ||
| Calcium | 1,082 mg | (108 %) | ||
| Magnesium | 261 mg | (87 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 226.5 g | |||
| Uric acid | 547 mg | |||
| Cholesterol | 1,999 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 1 egg
- 140 grams cold butter
- For the filling
- ½ bunch parsley
- 1 onion
- 300 grams smoked Pancetta (in slices)
- 500 grams Sauerkraut (canned or fresh)
- 4 Juniper berries
- 1 tsp Caraway
- 1 bay leaf
- salt
- freshly ground peppers
- 125 milliliters dry white wine
- Pastry flour (for the worktop)
- butter (for greasing the mold)
- 5 eggs
- 200 milliliters Whipped cream (at least 30% fat content)
- 60 grams grated Cheese (such as Emmentaler)
Preparation steps
For the dough, mix the flour with the salt, pile up on a work surface, make a well in the center, beat the egg into the well and sprinkle the butter in small pieces around. Quickly knead the flour together to a smooth dough, shape into a ball and cover in plastic wrap. Let rest in the refrigerator for 30 minutes.
For the filling, rinse the parsley, shake dry, pluck the leaves and finely chop. Cut the pancetta into strips.
Peel the onion, chop finely and fry with the pancetta in a hot pan. Add in the sauerkraut and spices, season with salt and pepper, and pour in the wine. Simmer over low heat for about 10 minutes. Thereafter, stir in the bay leaf and juniper berries. Then remove the bay leaf and juniper berries. Mix in the parsley.
Roll out the dough thinly on a floured surface and line a buttered quicheform pan with it.
For the custard, beat the eggs with the cream, and season with salt and pepper.
Spread the cooled pancetta mixture over the dough into the quicheform pan. Pour the custard over and sprinkle with the grated cheese. Bake the quiche in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 40-50 minutes. Remove from the oven, let cool slightly and serve cut into pieces.
