January 26, 2013

Germany meets France - Sauerkrautquiche

by Anja

I know, I know - this combination may sound rather weird, but be ensured, it's quite a delicious marriage. A rather rustic flavor combination, perfect for a cold winter night. Add a nice salad, and you have a wonderful dinner.

It's still winter here in Switzerland, and hence January for me always carries a bit of a struggle. On one hand, the new year has started and I long for a fresh start, for cleansing my body, for feeling lighter, enjoying more time outdoors in the sun (which is rarely seen in Switzerland during these weeks). On the other hand, it's still so dark, cold and often snowy that all I want to do is snuggle up at home and enjoy comfort food. So, I go back and forth between eating lot's of fruits and fresh vegetables, and enjoying rather hearty, comforting dishes like this quiche. However, this one you don't have to feel too guilty about, as Sauerkraut contains lots of vitamin C, various cancer-fighting compounds such as  isothiocyanate and sulphoraphane and lactobacilli that are good for your digestive system. Winter flavors with some benefits.


Ingredients:
(serves 6)

300g (10 oz.) sauerkraut (preferably raw)
200g (7 oz.) grated Gruyère cheese
100g (about 1/2 cup) bacon (cubes or sliced into small pieces, you can omit it for a Vegetarian version)
100g (about one small stem) leek, white and light green parts only, thinly sliced
salt, pepper and some ground nutmeg to taste
your prefered pie crust or quiche dough (I usually use a ready-made, store-bought organic spelt one)
200 ml (about 3/4 cups) milk
200 ml (about 3/4 cups) cream
3 eggs

1. Preheat oven to 200°C/ 400°F.
2. In a large bowl, mix sauerkraut, Gruyère cheese, bacon, leeks, and season with salt, pepper and nutmeg.
3. Put dough into a pie form (about 26-28cm/ 10-11'') and spread sauerkraut mix on top.
4. In a small bowl whisk together milk, cream and eggs, add some salt and pepper, and pour over sauerkraut mix.
5. Bake for 45-50 minutes.

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