Zwiebelkuchen (Onion Pie)
‘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.  Â
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!
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Zwiebelkuchen (Onion Pie)
INGREDIENTS
- 1 tablespoon oil
- 7 ounces bacon - - diced
- 1 pound onions - - sliced or chopped
- 7 ounces sour cream
- 3 eggs
- 3.5 ounces grated cheese
DOUGH
- 5.3 ounces flour
- 1 tablespoon baking powder
- 3.5 ounces quark - or sour cream
- 3 tablespoons milk
- 3 tablespoons oil
- 1/2 teaspoon salt
INSTRUCTIONS
- 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.
