Sauerkraut quiche

Sauerkraut quiche

Total: 1 hr 25 min. | Active: 15 min.
Nutritional value / person: 355 kcal
, Fat: 23 g
, Carbohydrate: 21 g
, Protein: 14 g


8 people


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:

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200 g brown flour
50 g ground almonds
½ tsp salt
80 g butter, cold, cut into pieces
1 dl water, chilled


500 g cooked sauerkraut, drained
250 g ricotta
2 red-skinned apples, cut into approx. 1 cm cubes
120 g grated Gruyère
2 fresh eggs
a little pepper
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One flan tin (approx. 30 cm in diameter)

How it's done

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Mix the flour, almonds and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.


Puree half of the sauerkraut with the ricotta in a blender. Add the sauerkraut-ricotta puree, the remaining sauerkraut and all the other ingredients in a bowl and mix.

Shape the base

Roll out the dough into a circle (approx. 34 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, spread the filling on top.


Approx. 40 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly and serve warm.

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