'Zwiebelkuchen' translates literally to onion cake but I would say that it is more of an onion pie or quiche. It is a savory pie made of lots of onions, bacon, cream and egg so it is really like one complete meal all by itself. It is a popular dish mostly in southern Germany especially in wine-growing regions as well as in France and Switzerland and goes great with `Suser´ or fresh wine (or so I heard).
For me personally, Zwiebelkuchen signifies the start of Autumn. Maybe because I got my first taste of it on my first autumn in Germany and now my brain automatically associates it with this particular season. But there is also a reason for that as it is only sold in bakeries during this time of the year. We do have onions available whole year round, so I was wondering why wait for Fall to make Zwiebelkuchen? Armin said it is because people then wait until the time grapes are ready for harvest and Suser is made.
This recipe uses a crust that is the easiest one I have ever tried doing and no waiting time required before using it. It was a bit softer than shortcrust which for me was already good, but the expert (a.k.a Armin) said he prefers the short pastry as this is what he was used to have ( a matter of opinion or taste I would say). But the cheesy, creamy, `oniony´ filling was perfect!
Zwiebelkuchen (Onion Pie)
- 1 tablespoon oil
- 7 ounces bacon - - diced
- 1 pound onions - - sliced or chopped
- 7 ounces sour cream
- 3 eggs
- 3.5 ounces grated cheese
- 5.3 ounces flour
- 1 tablespoon baking powder
- 3.5 ounces quark - or sour cream
- 3 tablespoons milk
- 3 tablespoons oil
- ½ teaspoon salt
- In a bowl, combine all ingredients for the dough and mix well. Knead the dough using hand in a floured surface until smooth. Roll the dough to cover a round pie dish or pan and set aside.
- Heat oil in a skillet over medium fire, Saute the bacon and onions for 5-10 minutes or until onions become soft but not caramelized. Season with pepper.
- Meanwhile whisk together the eggs and sour cream in a bowl until well combined. Add half of the grated cheese and mix.
- Pour the onions over the dough spreading them evenly. Pour the egg mixture on top of the onions. Cover the top with the remaining grated cheese.
- Bake at 175°C/350°F for 30-40 minutes.