Herzhafte Sauerkraut Quiche
A delectable quiche made with mild wine sauerkraut and ham on a crunchy home-made pizza crust.
- 1 pack pre-made chilled pizza dough in refrigerated case at your supermarket
- 8 oz smoked cooked ham we recommend Kasseler Schinken
- 2 spring onions
- 1 19.4 oz can Mildessa Wine Sauerkraut
- 1 cup Schmand* or sour cream
- 3 eggs
- salt and freshly ground pepper to taste
- 2 tsp chopped fresh parsley
Recipe courtesy of Hengstenberg
Preheat oven to 375 F
Roll out the pizza dough and put into a 9-inch springform baking pan. Pull dough a bit up the sides of the form.
Cut ham in thin strips. Clean and cut the spring onions into small rings. Mix the drained sauerkraut with the ham and onions. Spread onto the dough.
Mix the schmand or sour cream with eggs, salt and pepper; stir well and pour into the baking form.
Bake the quiche approximately 30 – 35 minutes or until the top is golden-brown. Let cool a little, sprinkle with parsley flakes and serve.
Preparation time: 20 minutes, baking time 30 – 35 minutes *Schmand is a German/Austrian dairy specialty, similar, but not exactly the same as Quark. It's hard to find in North America. If you can't find Schmand, you can use a mix of cottage cheese or sour cream with cream cheese in a ratio of 2 to 1 (for example, 2/3 cup cottage cheese to 1/3 cup sour cream to substitute for 1 cup of Schmand.