Sauerkraut Apple and Bacon Quiche



Hengstenberg Sauerkraut (Drained)

400 g

All-Purpose Flour

200 g

Heavy Cream

200 ml

Dry White Wine

150 ml


130 g

Grated Cheese

100 g


70 g



Hela Juniper Berries


Salt (Divided)

1 tsp

White Onion




Hela Bay Leaf


Hela Caraway Seeds

0.5 tsp

Hela Nutmeg Ground

0.5 tsp

Hela Pepper Black Ground

0.25 tsp


For greasing

Crème Fraiche


Shop Ingredients



  1. Mix flour and salt then transfer to a work surface, form into a mound. Create a cavity in the center and crack egg into cavity. Cut butter into chunks and distribute on top of flour, and then cut into dough using a dough scraper. Use hands to thoroughly incorporate ingredients into uniform dough. Press into a flat disc. Wrap dough in plastic wrap and place in the fridge for approximate 30 minutes.
  2. Finely dice onion. Core apple and cut into thin slices. Cut bacon into small cubes.
  3. In a small saucepan, cook bacon over medium-high heat for approximately 1-2 minutes.
  4. Add onion and apples and continue to cook for another 2-3 minutes then add sauerkraut, juniper berries, caraway seeds, bay leaf and white wine. Season to taste with salt and pepper. Stir thoroughly.
  5. Reduce heat to low and cook uncovered for approximately 20 minutes. Remove juniper berries and bay leaf. Drain sauerkraut thoroughly and set aside.
  6. Preheat oven to 180 °C. Roll out the dough and gently press into a greased pie dish, poking with a fork on to the dough.
  7. In a large bowl, whisk together remainder of eggs, heavy cream, nutmeg, salt, and pepper.
  8. Evenly distribute sauerkraut mixture in pie dish, pour egg and cram mixture on top, and sprinkle with grated cheese. Place in preheated oven and bake at 180 °C for approximate 25-30 minutes until golden brown.
  9. Serve warm immediately. Enjoy with a dollop of crème fraiche on top, if desired.