Sauerkraut & honey quiche with gravlax and mustard crème

Sauerkraut & honey quiche with gravlax and mustard crème

Total: 1 hr 25 min. | Active: 40 min.
Nutritional value / person: 631 kcal
, Fat: 44 g
, Carbohydrate: 39 g
, Protein: 18 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g puff pastry


250 g cooked sauerkraut
1 tbsp butter
1 dl white wine
2 cloves
1 bay leaf
2 eggs
1 dl full cream
2 tbsp blossom honey (e.g. Fine Food Miel de fleur d'orange)
½ tsp sea salt (e.g. Fine Food Murray River Salt)
a little pepper (e.g. Fine Food Tasmanian Pepper)


160 g graved salmon
a little horseradish
a little dill


1 tbsp coarse-grain mustard
1 tbsp sweet mustard
3 tbsp crème fraîche
2 tbsp olive oil with lemon
a little salt (e.g. Fine Food Sel au Piment)
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How it's done

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On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.


Sauté the sauerkraut in the butter. Pour in the white wine, add the cloves and bay leaf. Simmer for approx. 10 mins. on a low heat until all the liquid has been absorbed, remove the bay leaf and cloves, allow to cool a little. Divide the sauerkraut into the ramekins. Place the eggs, cream and honey in a tall container, mix with a hand blender, season the sauce, pour into the tartlets.


for approx. 30 mins. in the bottom third of an oven preheated to 180°C. Remove the tartlets and allow to cool a little. Top with the salmon, grate the horseradish over the top and garnish with dill.


Mix the mustard, crème fraîche and oil, season with salt, serve with the tartlets.

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