Sauerkraut Quiche

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Sauerkraut quiche
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
760
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie760 cal.(36 %)
Protein23 g(23 %)
Fat49 g(42 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.9 μg(10 %)
Vitamin E2.3 mg(19 %)
Vitamin K50.3 μg(84 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.3 mg(21 %)
Folate72 μg(24 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂1.9 μg(63 %)
Vitamin C26 mg(27 %)
Potassium590 mg(15 %)
Calcium486 mg(49 %)
Magnesium49 mg(16 %)
Iron2 mg(13 %)
Iodine21 μg(11 %)
Zinc3 mg(38 %)
Saturated fatty acids28.2 g
Uric acid64 mg
Cholesterol265 mg
Complete sugar12 g

Ingredients

for
4
For the dough
250 grams Pastry flour
125 grams cold butter
1 pinch salt
1 egg
50 grams smoked Pancetta
1 onion
1 sour Apple
200 grams Sauerkraut (canned)
250 milliliters milk
2 eggs
1 bunch parsley
salt
peppers
100 grams Emmentaler cheese (grated)
How healthy are the main ingredients?
SauerkrautEmmentaler cheeseparsleysalteggonion

Preparation steps

1.

Pour the flour out onto a work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Beat the egg and pour into the center, along with 2-3 teaspoons of lukewarm water. Mix all the ingredients with a pastry knife until crumbly, then knead by hand to form a smooth dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

2.

Mix together the milk and eggs. Cut the bacon into strips. Peel the onion, cut in half and chop. Rinse the apple, quarter, remove the core and cut into slices. Drain the sauerkraut, squeeze out the excess liquid and chop. Rinse the parsley, shake dry, pluck off the leaves and chop.

3.

Roll out the dough on a lightly floured surface and line the greased baking dish with it.

4.

Fry the bacon in a large skillet briefly, add the onion and apple and fry for 2 minutes. Remove from the heat and mix in a large bowl with the milk, eggs and parsley and season with salt and pepper. Spread the filling on the dough, sprinkle with grated Emmentaler and bake on the bottom shelf of a preheated oven at 200°C (approximately 400°F) until golden brown, about 30 minutes. Serve warm or cold as desired.

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