In my old stomping grounds – I’m originally from the south of Germany and now living in Berlin – you can find onion tarts on every corner in autumn. There are even street festivals dedicated to onions. It’s difficult to believe, but the whole town is then packed with people, and onions in every imaginable shape and size are everywhere. We call these festivals »Büllefescht« and in the spoken dialect down there, an onion tart/quiche is often called »Bülle Dünne«. Sounds funny, I know. Anyway, this Onion Quiche with Bacon & Cheese is definitely one of our favorite autumn pastries, one we bake again and again… Not just because tradition demands it, but because it simply tastes so delicious!
If it were up to me, we would bake onion tart more frequently throughout the year – it’s so delicious. The problem is, it only tastes truly spectacular with a glass of new wine or Federweißer… And unfortunately, that’s only available in autumn. If it were available all year round, everything would be perfect! Unfortunately, you always have to make compromises somewhere, don’t you? ;)
Anyway. This onion quiche is not really the »classic« version like many others bake. The version you would get served back home is usually made without cheese. If you prefer that, we also got a recipe for a simple Onion Cake Tray Bake – also delicious! But since we love to top things with cheese, we thought, why not try that with an onion quiche as well! Using a little Appenzeller and Gouda is a pretty good combination for this bake here.
Of course, you could use other types of cheese if you prefer something else or simply don’t have the two versions at home listed in the recipe. The only thing that’s important when chooseing a cheese – it should melt well and should not be too weak. If the flavors of the cheese are not strong enough, the cheese can easily get lost among all the onions and bacon. That would be a shame. So, something like a mature cheddar or mountain cheese would be a good substitute, for example.
By the way, you can also use this recipe to bake mini onion quiches/tartlets. It’s super easy. Instead of a large baking tin, use a muffin tin and cut out several small circles of dough. Add those to the muffin tin and fill them with onions, bacon, cheese, and so on, just like you would do with the larger version – and then you bake them. Because of the smaller size of the quiches, a baking time of about 20 minutes should be fine. The smaller version is simply perfect if you want so serve onion quiche at a party, for example.
INGREDIENTS / ZUTATEN
For the dough:
1 2/3 cup (200g) all-purpose flour
1 pinch of salt
3.5 oz. (100g) butter
1 medium egg
2 tbsp. water
For the filling:
17.5 oz. (500g) onions
3.5 oz. (100g) bacon
1-2 tbsp. oil
3.5 oz. (100g) Appenzeller cheese, grated
3.5 oz. (100g) Gouda, grated
3 medium eggs
7 oz. (200g) sour cream
salt, pepper
some ground nutmeg
some caraway seeds (optional)
Für den Teig:
200g Mehl (Type 405)
1 Prise Salz
100g Butter
1 Ei (M)
2 EL Wasser
Für die Füllung:
500g Zwiebeln
100g durchwachsener Speck
1-2 EL Öl
100g Appenzeller Käse, gerieben
100g Gouda, gerieben
3 Eier (M)
200g Schmand
Salz, Pfeffer
etwas geriebene Muskatnuss
etwas Kümmel (optional)
DIRECTIONS / ZUBEREITUNG
1. Mix the flour and salt for the dough in a large bowl. Add the butter in small pieces and rub everything between your fingers until you get different-sized streusels. Add the egg and water and knead until a smooth dough forms. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
2. While the dough is resting, peel the onions and cut them into thin rings. Cut the bacon into small dice. Heat some oil in a nonstick frying pan and fry the bacon for some time. Add the onions and fry them until soft and glossy. Season with salt and pepper. Set aside.
3. Preheat the oven to 200°C (390˚F). Roll out the dough on a lightly floured surface. Grease a 26cm quiche tin with a loose bottom* and transfer the dough to the tin and press it to the bottom and sides. Cut off overlapping dough. Transfer the onions and bacon to the tin and spread evenly. Sprinkle some caraway seeds on top (optional).
4. Mix the eggs with the sour cream and season well with salt, pepper, as well as some freshly grated nutmeg. Add half of the grated cheese and mix it in. Pour the mixture over the onions and sprinkle the remaining cheese on top. Bake the onion quiche for about 30-40 minutes – the filling should have set and the top look golden brown. Take it out of the oven and let it cool down for a moment. Remove from the tin and serve warm.
1. Das Mehl und Salz für den Teig in einer großen Schüssel vermischen. Die Butter in kleinen Stücken dazugeben und alles mit den Fingern zu Bröseln verreiben. Das Ei und Wasser dazugeben und dann alles zu einem glatten Teig verkneten. Den Teig in Klarsichtfolie einschlagen und für mindestens 30 Minuten in den Kühlschrank legen.
2. Während der Teig ruht, die Zwiebeln schälen und in dünne Ringe schneiden. Den Speck fein würfeln. Etwas Öl in einer beschichteten Pfanne erhitzen und dann erst den Speck etwas auslassen und dann die Zwiebeln dazugeben und mit anbraten, bis sie glasig sind und ein wenig Farbe bekommen haben. Mit Salz und Pfeffer würzen und zur Seite stellen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Den Teig auf einer leicht bemehlten Fläche ausrollen und dann in eine leicht gefettete Quicheform mit Hebeboden* (26cm) legen, die Ränder andrücken und überstehenden Teig abschneiden. Die Zwiebeln und Speck auf den Teig geben und gleichmäßig verteilen. Wer mag, kann auch noch etwas Kümmel auf die Füllung streuen (optional).
4. Die Eier mit dem Schmand verquirlen, ordentlich mit Salz, Pfeffer und etwas frisch geriebenem Muskat würzen. Die Hälfte des geriebenen Käses unterrühren. Alles über die Zwiebeln gießen und dann den restlichen Käse darüberstreuen. Den Zwiebelkuchen für etwa 30-40 Minuten backen – die Eimasse sollte gestockt sein und der Käse schön Farbe bekommen haben. Den Kuchen aus dem Ofen holen und etwas abkühlen lassen, dann aus der Form lösen und warm servieren.
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Here is a version of the recipe you can print easily.
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Onion Quiche with Bacon & Cheese
- Prep Time: 00:40
- Cook Time: 00:40
- Total Time: 01:30
- Yield: 1 1x
- Category: Quiches
- Method: -
- Cuisine: Germany
Description
Delicious quiche with onions, bacon and cheese – the perfect savory treat for a fall evening with a glass of new wine.
Ingredients
For the dough:
1 2/3 cup (200g) all-purpose flour
1 pinch of salt
3.5 oz. (100g) butter
1 medium egg
2 tbsp. water
For the filling:
17.5 oz. (500g) onions
3.5 oz. (100g) bacon
1-2 tbsp. oil
3.5 oz. (100g) Appenzeller cheese, grated
3.5 oz. (100g) Gouda, grated
3 medium eggs
7 oz. (200g) sour cream
salt, pepper
some ground nutmeg
some caraway seeds (optional)
Instructions
1. Mix the flour and salt for the dough in a large bowl. Add the butter in small pieces and rub everything between your fingers until you get different-sized streusels. Add the egg and water and knead until a smooth dough forms. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
2. While the dough is resting, peel the onions and cut them into thin rings. Cut the bacon into small dice. Heat some oil in a nonstick frying pan and fry the bacon for some time. Add the onions and fry them until soft and glossy. Season with salt and pepper. Set aside.
3. Preheat the oven to 200°C (390˚F). Roll out the dough on a lightly floured surface. Grease a 26cm quiche tin with a loose bottom* and transfer the dough to the tin and press it to the bottom and sides. Cut off overlapping dough. Transfer the onions and bacon to the tin and spread evenly. Sprinkle some caraway seeds on top (optional).
4. Mix the eggs with the sour cream and season well with salt, pepper, as well as some freshly grated nutmeg. Add half of the grated cheese and mix it in. Pour the mixture over the onions and sprinkle the remaining cheese on top. Bake the onion quiche for about 30-40 minutes – the filling should have set and the top look golden brown. Take it out of the oven and let it cool down for a moment. Remove from the tin and serve warm.
Notes
Enjoy baking!
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Hi Marc,
Great recipe. I’ve tried it and it tasted delicious.
One question: you did not use “Kümmel”, don’t you like it? Is it not one of the main ingredient of the Zwiebelnkuchen?
If I had to use it, at which point would I have to add it?
Thanks!
Roberta
Hi Roberta,
I personally love caraway seeds and they are used in many German recipes for Zwiebelkuchen. It’s main job is to prevent the side effects of onions – but the onions are fried for some time so caraway is not that important here. But you can still use it for the flavors or course! You can add them to the onion mix when you season it.
Cheers,
Marc