Ingredients
Hint:
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
kochen@bettybossi.ch
Quiche
Egg mixture
Utensils
One quiche tin (approx. 28 cm in diameter)
How it's done
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Quiche
Place the sauerkraut in a sieve, leave to drain for approx. 15 mins. Roll out the dough, place in the tin along with the baking paper. Prick the base firmly with a fork, sprinkle with the caraway seeds, spread the sauerkraut and cranberries on top.
Egg mixture
Mix together the eggs, crème fraîche and cream, season, pour over the sauerkraut.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, remove from the tin.
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