For a rectangular dish of 35 x 11 cm or a round dish of 24 cm diameter

FOR THE PASTRY:

150–180 g flour
100 g butter
150 g low-fat curd cheese
1 pinch salt

FOR THE FILLING:

1 onion
2 cloves of fresh garlic
1 red chilli pepper
1 small piece of fresh ginger
300 g sauerkraut
150 ml white wine
1 pinch sugar
150 g Crème fraîche
1 egg
Freshly grated nutmeg
1 large apple
150 g Palatine liver sausage
Butter and olive oil

PREPARATION

Knead the flour, butter, low-fat curd cheese, and salt into a smooth dough. Roll the dough into a ball, wrap in cling film, and leave to rest for at least 30 minutes in the refrigerator.

Grease the dish with butter. Roll the pastry out until slightly larger than the dish, lay in the dish, press into the edges, and cut off surplus. Prick the base multiple times with a fork. Place the dish in the refrigerator for an hour.

For the filling, peel and finely dice the onion and garlic. Wash, deseed, and finely chop the chilli pepper. Peel and chop the ginger.

Heat two tablespoons of oil in a casserole dish. Fry the onion, garlic, and sauerkraut for a few minutes. Add the chilli and ginger and season with salt and sugar. Add the white wine and cook until liquid has boiled away. Transfer to a sieve and press out remaining liquid.

For the topping, beat the crème fraîche and egg together. Season with salt and nutmeg. Preheat the oven to 200 °C. Prebake the base for 15 minutes.

Reduce the oven temperature to 180 °C. Distribute the liver sausage and sauerkraut over the base. Wash and core the apple and cut into thin slices. Lay the slices over the sauerkraut and pour the topping over. Bake the quiche for 25–30 minutes. Tastes good either warm or cold.

Tip: Finely chop coriander and spring onions and sprinkle over the quiche before serving. To save time, use ready-made quiche pastry from the chill cabinet.