Sauerkraut quiche from the tin

Name: Sauerkraut quiche from the tin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 800 g detached pork chop; 2 red peppers; 1 big onion; 2 TABLESPOONS Oil; 7-10 Tbsp Caraway seeds; 7-10 Tbsp salt, pepper, sugar; 1 (425 ml) large + 1 small tin of sauerkraut; 1 package Dry yeast; 500 g Baking mix "crusty bread"; 7-10 Tbsp Fat and flour; 500 g Schmand; 6 Eggs (Gr. M); 1⁄2 Federation Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

800 g detached pork chop
2 red peppers
1 big onion
2 TABLESPOONS Oil
7-10 Tbsp Caraway seeds
7-10 Tbsp salt, pepper, sugar
1 (425 ml) large + 1 small tin of sauerkraut
1 package Dry yeast
500 g Baking mix "crusty bread"
7-10 Tbsp Fat and flour
500 g Schmand
6 Eggs (Gr. M)
1⁄2 Federation Parsley

Directions

1
Wash and dice the cured pork. Clean, wash and chop the peppers. Peel and chop onion. Heat oil in a pot. Brown the smoked pork, paprika, onion and possibly 1 tbsp. caraway seeds briefly.
2
Add the sauerkraut. Season with salt, pepper and sugar. Cover and stew for about 15 minutes, then remove from heat.
3
Mix yeast and baking mix in a bowl. Add 350 ml lukewarm water and knead with the dough hooks of the mixer for about 3 minutes to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Whisk sour cream and eggs. Season with salt and pepper.
5
Roll out the dough on the fat pan, raising the rim a little. Spread the sauerkraut mixture over it. Pour over the mixture. Bake in the hot oven on the lowest rack for 35-40 minutes. Wash parsley, shake dry and chop finely.
6
Sprinkle over the finished quiche.