Smoky Kraut Quiche

This recipe for Smoky Kraut Quiche is a delightful vegetarian dish that captures a rich and “meaty” flavor, thanks to the smoky kraut used as an ingredient. It is a popular choice during our Kraut Around the Clock class, where Christopher prepares all things sauerkraut for a delicious lunch while our students explore the world of fermentation in the kitchen with Kirsten. The combination of flavors in this quiche will surely satisfy your taste buds and leave you wanting more.

Serves: 6 to 8

INGREDIENTS:

CRUST:

• 1¹∕3 cups unbleached all-purpose flour
• 7 tablespoons cold butter, cut into small pieces
• 1 egg
• Pinch of salt

FILLING:

• 2 cups Smoky Kraut (page 135), with brine squeezed out
• 8 ounces Swiss cheese, shredded
• 3 eggs
• 1 cup half-and-half
• ¼ teaspoon nutmeg

INSTRUCTIONS:

1. Make the crust: In a bowl, combine the flour and butter, rubbing the butter into the flour until the mixture resembles coarse meal. Add the egg and salt, and mix with a fork until a coarse meal texture is achieved.
2. Transfer the dough to a floured work surface and knead it lightly until it holds together. Be careful not to overwork the dough.
3. Shape the dough into a 4-inch disc, wrap it in plastic, and refrigerate it for 30 minutes.
4. Meanwhile, prepare the filling: In a bowl, toss the drained kraut with the shredded Swiss cheese. In a separate bowl, whisk together the eggs, half-and-half, and nutmeg.
5. Preheat the oven to 400°F (200°C).
6. Remove the dough from the refrigerator and let it soften for 5 minutes. Roll out the dough on a floured work surface, using a floured rolling pin as needed, to fit a 9-inch pie pan. Place the crust in the pan and crimp the edges.
7. Evenly spread the kraut and cheese mixture over the crust, then pour the egg mixture over it.
8. Bake the quiche for 30 minutes, or until it is set and nicely browned. Allow it to cool for 5 to 10 minutes before serving.

VARIATIONS:

• Mushroom Variation: Add sautéed mushrooms to the filling for an earthy and flavorful twist. Sauté sliced mushrooms with a bit of butter or oil until they are golden brown and slightly caramelized. Mix them into the kraut and cheese mixture before pouring the egg mixture over it.

• Spinach Variation: Incorporate some fresh spinach into the filling for added color and nutrition. Steam or sauté spinach until wilted, then squeeze out any excess moisture. Chop the spinach and mix it with the kraut and cheese before proceeding with the recipe.

• Mediterranean Variation: Give the quiche a Mediterranean flair by adding ingredients like sun-dried tomatoes, feta cheese, and Kalamata olives. Chop the sun-dried tomatoes and olives and sprinkle them over the kraut and cheese filling. Crumble feta cheese on top before pouring the egg mixture.

• Herb Variation: Enhance the flavors with the addition of fresh herbs. Add chopped herbs like parsley, dill, or basil to the kraut and cheese mixture. The aromatic herbs will bring a refreshing and vibrant taste to the quiche.

• Spicy Variation: If you enjoy some heat, add a kick to the quiche with spicy ingredients. Incorporate diced jalapeños or a sprinkle of red pepper flakes to the kraut and cheese mixture. This variation will add a spicy element that pairs well with the smoky flavors.