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Sauerkraut and sausage quiche with potato base

Vegetables60 minutes4-5 people400 calories
1/52/53/54/55/5 (43 votes)
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By Mayra Fernandez Joglar

This potato-based sausage and sausage quiche is a real discovery, its combination of flavors and its gluten-free base make it the ideal dinner for any weekend.

If you are on a diet gluten-free, flour-free and fruit-free Dry this recipe you will love because it is totally free of these ingredients both in the filling and in the base.

And the best of all is that your guests will not even know that the filling is made from cabbage, so it's great if there are children or adults who are averse to vegetables at home.

Sauerkraut and sausage quiche with a potato base is ideal for making a themed dinner and give an informal touch to one of the star products of Central European cuisine.

Sauerkraut and sausage quiche with potato base

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An informal way with surprising ingredients and full of flavor.

Sauerkraut and sausage quiche with potato base
  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 400
  • Rations: 4-5
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 large potato
  • 100 g onion
  • 35 g olive oil (and a little more to grease the mold)
  • 250 g of frankfurter type sausage
  • 300 g of sauerkraut
  • 200 g hot vegetable broth
  • 50 g of white wine
  • 2 eggs
  • 200 g of cream for cooking
  • 40 g of grated cheese
  • 1 tablespoon (dessert size) mustard
  • Sal Island
  • Pepper

Preparation

  1. We preheat the oven to 200º with heat up and down.

    We peel the potato, wash it and cut it into thin but not transparent slices. We grease a mold of about 20 cm and place the sheets over the entire surface avoiding any holes.

    We also put potato slices on the edges. Season and reserve.

  2. In the glass we put the onion, peeled and cut into large pieces. We bite it during 5 seconds, speed 5. We lower the pieces that have stuck in the glass to the blades.

  3. Add the oil and poach it during 5 minutes, 120º, speed 1.

    We take the opportunity to cut the sausage into cubes.

  4. After time, we add them to the glass and cook them for 5 minutes, 120º, speed 1.

    We take the opportunity to rinse the sauerkraut well and let it drain in the basket or a fine mesh strainer.

  5. After the time, we add the drained sauerkraut. We pour the wine and schedule 2 minutes, 100º, speed 1, left turn, no beaker.

    On the other hand, when the oven is preheated, we add the mold with the potato slices and bake them for 10 minutes at 200º.

  6. Next, we pour the hot vegetable broth into the glass and program 10 minutes, 100º, speed 1, left turn, no beaker.

  7. After the time has elapsed, we remove the mold from the oven and lower the temperature to 180º.

    We also remove the contents of the glass and drain it with the basket or a fine mesh strainer, reserving the broth for another preparation.

  8. Without washing the glass, add the cream, the eggs, half the grated cheese and the mustard. Season to taste and beat during 30 seconds, speed 3.

  9. Add the sauerkraut and sausage mixture well drained and mix for 15 seconds, speed 2, left turn.

  10. Carefully pour the contents of the glass into the base of potatoes that we have already prepared. Sprinkle the rest of the grated cheese on the surface and bake for 30 minutes at 180º.

  11. After time, we check that the quiche is already curdled, so we will prick the center with a toothpick. If it comes out clean, it is ready. If it comes out with the rest of the dough, we will have to leave it for a few more minutes at the same temperature.

    When it is ready, we remove it from the oven and let it rest for a few minutes before serving it cut into portions.

Want to learn more about potato-based sauerkraut and sausage quiche?

The first thing you have to know is that the base is super easy to do. And when I say super easy, you just have to peel and cut the potato into slices and place them in the mold.

When baked, the potatoes remain perfect forming an ideal base for quiches or savory tarts. So forget about sticky and stuffy dough because with this base you can use it in your favorite recipes.

We all know that sauerkraut es fermented cabbage with a very particular flavor that creates as many philias as phobias. So thinking of those who frown when they hear their name and to make it "friendlier" and more appetizing we have cooked it together with the sausage in a vegetable broth and white wine.

Then we have added the cream and eggs to curdle and leave the quiche or savory tart texture that we like so much.

You can give this quiche your personal touch by changing the white wine for the same amount of your favorite beer. Of course, make sure it is blonde or tan. The stout might darken the filling too much.

You can also use the mustard that you like the most. You can use homemade Colman's mustard, Dijon or "à l'Ancienne" and, if you don't like this flavor very much, you can safely omit this ingredient.

You can also do this lactose free recipe using a cream suitable for this type of diet.

You can have this quiche so much freshly cooked as cold but I do not recommend that you do it days in advance.

If you would like to advance part of the work you can leave the sauerkraut already prepared, that is, from step 2 to 7. You can make the potato base at the moment, just like the rest of the recipe.

What mold to use for this quiche?

You have several options: use a release mold or a fixed glass mold like the one in the photo.

If you use a release mold It is better that first of all you line it with parchment paper so that it is easier for you to demolish it.

If you use one crystal You do not need to line it because you will not have to unmold it since you can present the quiche in the same mold.

I increasingly like to use glass molds for these types of recipes but that goes in tastes.

In any case, for this quiche I recommend that you use one of 20 or 22 cm. If you use a smaller one, the quiche will be higher and you still need more time in the oven for it to set well.

And to finish, remember that to help you unmold you can run a spatula along the edge. This way the potato will come off gently and you will have perfect portions.

More information - 9 savory cakes with different fillings for all tastes / Homemade mustard / Vegetable soup with a German twist with apple, sauerkraut and pork ham

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, International kitchen, Salads and Vegetables

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