Sauerkraut Quiche From The Tin Recipe

Ingredients

• 800 g detached pork chop
• 2 red peppers
• 1 big onion
• 2 TABLESPOONS Oil
• 7-10 Tbsp Caraway seeds
• 7-10 Tbsp salt, pepper, sugar
• 1 (425 ml) large + 1 small tin of sauerkraut
• 1 package Dry yeast
• 500 g Baking mix "crusty bread"
• 7-10 Tbsp Fat and flour
• 500 g Schmand
• 6 Eggs (Gr. M)
• 1⁄2 Federation Parsley