Creamy sauerkraut quiche

Name: creamy sauerkraut quiche
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 5 slice dough for savory pie grab 10 slices, freeze; 520 g sauerkraut natural; 200 g bakbacon thick slices meats; 400 g beef sausages look; 150 ml finesse for cooking; 3 medium sized egg; 100 g ground old cheese 48; 2 g butter to grease; 2 el Zaanse mustard

Savory pie with sauerkraut, bacon bacon, beef sausage, egg, mustard and cheese.

Ingredients

5 slice dough for savory pie grab 10 slices, freeze
520 g sauerkraut natural
200 g bakbacon thick slices meats
400 g beef sausages look
150 ml finesse for cooking

3 medium sized egg
100 g ground old cheese 48
2 g butter to grease
2 el Zaanse mustard

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Let the slices of dough thaw. Preheat the oven to 200 ºC.
Let the sauerkraut drain. Cut the bacon into strips.
Drain the sausages and cut into pieces.
Mix the sauerkraut with the frankfurters and the bacon.
Beat the finesse with the eggs and the cheese.
Grease the cake mold and cover with the dough slices. Spread the mustard over the dough base and place the sauerkraut on it.
Pour the egg mixture over the sauerkraut.
Fry the quiche in the middle of the oven for approx. 35 minutes until golden brown.