Quick sauerkraut quiche with eggs, onions and bacon

Instructions

Dough

1. Grate the cheese on a fine grater.
2. In a food processor, mix the cooled butter with flour.․
3. Add the egg and pinch of salt.
4. Knead into a dough.
5. On a floured surface Form into a ball of dough.
6. Wrap the dough in foil and put it in the freezer for 15-20 minutes.
7. Roll out the dough on a floured work surface and wrap it loosely around the rolling pin.
8. Roll out the roll over the tin, place the dough in the Divide the mold and press down the edge.
9. Bake the pastry base for 10 minutes at 180°C and leave to cool.

Filling

1. Boil 4 eggs hard, leave to cool and cut in half, alternatively the eggs can be chopped and mixed with cabbage.
2. Heat a pan over medium-high heat.
3. Fry the bacon cubes for 2-3 minutes.
4. Add the onion and fry for a further 2 minutes.
5. Squeeze the liquid from the sauerkraut and add to the pan.
6. With Season with salt and pepper, stir and cook for a few minutes.
7. Remove the pan from the heat, allow to cool and add the chopped herbs.
8. Spread the filling over the pre-baked pastry base.
9. Put the halves of the boiled eggs on top.
10. Whisk the remaining eggs with the cream, a little salt and pepper.
11. Spread the egg mixture over the filling.
12. Bake the sauerkraut quiche for 35 minutes at 180 ° C.