Germany Zwiebelkuchen (Onion Pie)
Zwiebelkuchen, hailing from the Swabia region of southwestern Germany, is a popular starter as well as a light main course. It is similar to the French quiche Lorraine but with a yeasted dough. Popular in the autumn, zwiebelkuchen is often eaten with new wine and Wurst at the many small wineries throughout the countryside.
Recipe Servings: 4–8
Prep Time
1 hour
Cook Time
35 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 oz (30 g) yeast
- 1 cup (240 ml) lukewarm milk
- Pinch of sugar
- 13 oz (375 g) all-purpose flour
- Pinch salt
- 2 oz (60 g) butter
- 1 egg
- 1 Tbsp (15 ml) butter
- 2 lbs (1 kg) onions, thinly sliced
- 5 oz (150 g) ham, chopped
- Salt, to taste
- Ground black pepper, to taste
- 1 pinch of nutmeg
- ¼ tsp (1 ml) caraway
- 4 eggs
- 2 cups (480 ml) sour cream
Directions
- Dissolve the yeast in the milk with a little sugar and a little flour. Set aside for about 10 minutes, until foamy. Add the remaining flour, salt, butter, and egg and mix well. Let the dough rest for 20 minutes.
- Preheat oven to 400°F (200°C).
- Melt butter in a frying pan.
- Add onion and ham and sauté until onion is very soft, but not yet browned.
- Season with salt, black pepper, nutmeg, and caraway, and set aside to cool a little.
- Beat together eggs and sour cream in a bowl.
- Season egg mixture with salt and black pepper.
- Lightly butter a round baking pan.
- Roll out dough and use it to line the baking pan, trimming to fit.
- Add onion and ham mixture, spreading evenly in the pan on top of the dough.
- Pour egg-cream mixture into pan.
- Bake until set, about 35 minutes.
- Remove pan from oven and let cool for about 30 minutes.
- Cut into thin slices and serve.
For Dough:
For Filling:
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