Quiche with Sauerkraut and Bell Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,179 cal. | (151 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 223 g | (192 %) | ||
| Carbohydrates | 175 g | (117 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.9 g | (83 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 14.1 μg | (71 %) | ||
| Vitamin E | 21.9 mg | (183 %) | ||
| Vitamin K | 208.3 μg | (347 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 2.6 mg | (186 %) | ||
| Folate | 655 μg | (218 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 110 μg | (244 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 574 mg | (604 %) | ||
| Potassium | 3,442 mg | (86 %) | ||
| Calcium | 1,073 mg | (107 %) | ||
| Magnesium | 238 mg | (79 %) | ||
| Iron | 12.9 mg | (86 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 128.2 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 1,805 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 pinch salt
- 100 grams cold butter
- 1 egg
- For the topping
- 2 Red Bell pepper
- 1 onion
- 2 Tbsps butter
- 500 grams Sauerkraut (canned or fresh)
- 4 Juniper berries
- 1 tsp Caraway
- 1 bay leaf
- salt
- freshly ground peppers
- 125 milliliters dry white wine
- 5 eggs
- 200 milliliters Whipped cream
- 60 grams grated Cheese (such as Emmentaler)
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place egg and approximately 50 ml (approximately 1 2/3 ounces) of lukewarm water into the well and chop all ingredients with a knife until crumbly. Quickly knead with your hands into a dough, shape into a ball and wrap in plastic wrap. Refrigerate for about 30 minutes.
For the topping: rinse bell peppers and remove seeds and ribs. Cut three large rings and set aside, cut the rest into small cubes. Peel onion, and chop finely. Heat butter in a pan and saute onion for a few minutes. Add sauerkraut, diced peppers and spices. Season with salt and pepper and add wine. Simmer on low heat for about 10 minutes. Remove bay leaf and juniper berries and drain well.
Roll out pastry on a floured surface thinly and line quiche or tart pan with it, making an edge all around. Whisk eggs with cream and season with salt and pepper. Spread cooled cabbage mixture onto pastry and pour egg mixture on top. Sprinkle with grated cheese. Top with pepper rings and bake in preheated oven at 180°C (approximately 350°F) for about 40-50 minutes or until golden brown. Serve.
