Sauerkraut & honey quiche with gravlax and mustard crème

Total time: 1hr 25m
Preparation Time: 40m

For 4 people


Ivo Adam

Nutritional Information

Contains 631 Kcal, 18g Protein, 39g Carbohydrates, 44g Fat


  • Dough
  • 250 g puff pastry
  • Filling
  • 1 dl white wine
  • 1 tbsp butter
  • 250 g cooked sauerkraut
  • 2 cloves
  • 1 bay leaf
  • 2 eggs
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • 0.5 tsp sea salt (e.g. Fine Food Murray River Salt)
  • 1 dl full cream
  • 2 tbsp blossom honey (e.g. Fine Food Miel de fleur d'orange)
  • Bake
  • 160 g graved salmon
  • a little horseradish
  • a little dill
  • Dip
  • 1 tbsp coarse-grain mustard
  • 1 tbsp sweet mustard
  • 3 tbsp crème fraîche
  • 2 tbsp olive oil with lemon
  • a little salt (e.g. Fine Food Sel au Piment)
  • Utensils

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  • Dough

    On a lightly floured surface, roll out the dough to approx. 3 mm thick. Cut out four circles of approx. 12 cm in diameter each, place in the prepared ramekins, prick all over, refrigerate for 15 mins.
  • Filling

    Sauté the sauerkraut in the butter. Pour in the white wine, add the cloves and bay leaf. Simmer for approx. 10 mins. on a low heat until all the liquid has been absorbed, remove the bay leaf and cloves, allow to cool a little. Divide the sauerkraut into the ramekins. Place the eggs, cream and honey in a tall container, mix with a hand blender, season the sauce, pour into the tartlets.
  • Bake

    for approx. 30 mins. in the bottom third of an oven preheated to 180°C. Remove the tartlets and allow to cool a little. Top with the salmon, grate the horseradish over the top and garnish with dill.
  • Dip

    Mix the mustard, crème fraîche and oil, season with salt, serve with the tartlets.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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