Sauerkraut Quiche with Smoked Ham
Serves: 4 | Time: 1 hr 10 min
Sauerkraut and smoked ham make a natural pairing. Sauerkraut cuts through the richness of the custard, and the ham adds depth. Use a ready-made shortcrust pastry to keep things simple, or make your own with the Shortcrust Pastry recipe.
Ingredients
Pastry
- 1 sheet ready-made shortcrust pastry (9–11 inches / 23–28 cm), or make your own Shortcrust Pastry
Filling
- 1 cup (250 g) mildly sour sauerkraut, well drained and squeezed dry
- 5 oz (150 g) smoked ham, diced
- 1 small yellow onion, finely chopped
- 1 Tbsp unsalted butter
- 1 tsp caraway seeds (optional)
- 4 large eggs
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) sour cream
- salt and freshly ground black pepper, to taste
- pinch of ground nutmeg
- 1 tsp Dijon mustard to “paint” the tart bottom
Preparation
Preheat the oven to 400°F (200°C). Line a tart pan with a removable bottom 9-11 inches (23-28 cm) with parchment paper and butter it lightly. Roll out the shortcrust pastry (if homemade, let it come to room temperature for a few minutes first) and line the tart pan, pressing it gently into the sides. Trim any excess. Line the pastry shell with parchment paper, fill with pie weights or dried beans. Bake for 15 minutes or until base is just starting to color. Remove the parchment and weights. “Paint” the tart bottom with 1 teaspoon of Dijon mustard. Prick bottom a few times with a fork. Set aside.
Melt the butter in a skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Add cubed ham and caraway seeds (optional) and cook for 1 more minute. Add the drained sauerkraut and stir to combine, and cook for 2–3 minutes longer. Season lightly with salt and pepper. Remove from heat and let it cool a bit. In a bowl, whisk the eggs, heavy cream and sour cream together. Beat it well until no lumps appear. Add sauerkraut mix to the eggs. Season with salt, pepper and nutmeg and pour it evenly over the pre-baked tart shell.
Bake at 400°F (200°C) for 40 minutes or until the custard is set and the top is lightly golden. A skewer inserted in the center should come out clean. Let the quiche rest for 10 minutes before slicing.
Notes
Sauerkraut: Use a mildly sour sauerkraut — very sour varieties can overpower the custard. Squeeze out as much liquid as possible before using .Excess moisture will prevent the custard from setting properly.
Ham: A good smoked ham works best here. Cooked bacon lardons are a fine substitute.
Caraway seeds: They are traditional with sauerkraut and add an earthy, anise-like note. Leave them out if you prefer a milder flavor.
Make ahead: The quiche can be baked a few hours in advance and reheated at 300°F (150°C) for 15 minutes.
