Preparation Prepare the pie dough according to the basic recipe. Grease a quiche mold properly with butter, roll out the dough and put it into the mold (do not keep leftovers for a lid). Place aluminum foil around the edge so that it does not come off the pan as much during blind baking. Fill it with the pulses, bake at 180 degrees for about 100 minutes, then cut out the aluminum foil and bake for another 5 minutes. Later cut out the pulses, let cool a little bit, but leave the oven on so that it is preheated for ready baking.
Squeeze the sauerkraut well, remove the Kassler from the bone and cut the meat into cubes of about 2 cm. Crush the juniper berries, peppercorns and bay leaf spice in a mortar, cut the light green and white parts of the cleaned leek into slices and press them apart with your fingers to form rings.
Mix the sauerkraut with the leek and the Kassler, put this mixture on the quiche base, sprinkle the herb mixture on top and grate the cheese as a top layer. Bake the Kassler-Sauerkraut Pie for about 15 to 20 min, until the cheese takes on color.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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