Sauerkraut quiche with caramelised onions

Name: Sauerkraut quiche recipe
Yield: 4
Ingredients: 445g sheet frozen shortcrust pastry, thawed (we used Carême); 150g thickly sliced speck, rind removed, cut into 1cm-thick slices; 4 eggs; 250g creme fraiche; 500g jar sauerkraut (or 500g homemade sauerkraut, see notes), wrung dry using a clean tea towel (see notes); 125g Gruyere, grated; 20.00 ml Dijon mustard; Rocket leaves (optional), to serve; 20.00 ml extra virgin olive oil; 2 red onions, cut into thin wedges; 20.00 ml brown sugar

Rate now

Jump to recipe

by Lucy Nunes

Delicious Team

Aug 07, 2023

"The ‘sour’ kraut counters the richness of the pastry and creamy cheese filling, while the pockets of caramelised onion bring the perfect touch of sweetness." – Lucy Nunes

445g sheet frozen shortcrust pastry, thawed (we used Carême)
150g thickly sliced speck, rind removed, cut into 1cm-thick slices
4 eggs
250g creme fraiche
500g jar sauerkraut (or 500g homemade sauerkraut, see notes), wrung dry using a clean tea towel (see notes)
125g Gruyere, grated
1 tbs Dijon mustard
Rocket leaves (optional), to serve

Caramelised onion

1 tbs extra virgin olive oil
2 red onions, cut into thin wedges
1 tbs brown sugar

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place a large baking tray in oven to preheat. Line a 24cm fluted tart pan with a removable base with pastry, cutting and pasting pastry to fit, leaving excess pastry overhanging. Prick base all over with a fork and chill for 15 minutes.
2.

For the caramelised onion, heat oil in a large frypan over medium-high heat. Cook onion, stirring occasionally, for 4 minutes or until it starts to colour. Reduce heat to low and cook, stirring regularly, for 6 minutes or until very soft and golden. Add sugar and cook, stirring constantly, for 5 minutes or until caramelised. Season to taste and set aside.
3.

Line the pastry case with baking paper and fill with pastry weights. Place on preheated tray and bake for 15 minutes, then remove weights and paper. Using a serrated knife, cut away excess pastry (see notes). Bake pastry for a further 10 minutes or until golden. Meanwhile, bring a small saucepan of water to the boil. Add speck and boil for 1 minute, then drain. Whisk eggs and creme fraiche in a jug until smooth.
4.

Add sauerkraut, Gruyere and speck and stir until well combined. Season with freshly ground black pepper.
5.

Spread base of tart with mustard and dollop over half the caramelised onion. Pour over the egg mixture, rearranging sauerkraut and speck to make sure they are evenly distributed, then dollop over remaining caramelised onion. Return to the oven and reduce temperature to 180°C/160°C fan-forced. Bake for 30 minutes or until light golden and mixture is set. Stand for 10 minutes. Sprinkle with freshly ground black pepper and serve with rocket, if using.

Rate now

Recipe Notes

You’ll need a 24cm fluted tart pan with a removable base.

It’s important to really squeeze out all the brine from the sauerkraut (recipe here). Keep the brine and use it to add flavour to soups, dips or dressings.

Don’t waste the excess overhanging pastry. Place it on a baking tray lined with baking paper, dot with a little pesto or mustard, sprinkle with grated cheese and bake for 15 minutes at 220°C/200°C fan-forced until golden and crispy.