Onion quiches are quite popular in Southern Germany and Alsace. We already have a few recipes for them on our blog. Normally, you would make a quiche or cake like that with a shortcrust pastry or some yeast dough – this one here is a bit different. The base for this Smashed Potato Crust Onion Quiche are potatoes. The name probably gave it a way already. ;P
You can do a lot with potatoes and onions. In winter, we use both veggies quite often for recipes – mostly cooking recipes, though. So why not combining the two in a baking recipe? We could have used both of them for the filling of this quiche, but instead we chose to opt for a potato crust and an onion filling. A winning combination in our opinion.
Smashed potatoes are not all that new. Whoever came up with the idea – kudos to you! They are delicious and crispy, and we like them a lot. We got a recipe for a Smashed Potato Salad with Bacon & Tzatziki on the blog for quite some time. A super easy and delicious salad. So good! First you cook the potatoes, then you smash them with a flat object and bake them for some time in the oven so they get nicely browned and crispy. Anyway, you can do much more with those crispy smashed potatoes…
This onion quiche follows a similar principle. Potatoes are boiled first, then pressed into a casserole dish or pie dish, briefly baked in the oven. Then the filling is added and in a final round in the oven, everything is topped with cheese and baked until crispy and gorgeous. The quiche turns out really great – but what’s not to love when you got melted cheese on top of something… ;P
We really love the potato and onions combination – so good! But you can probably see on the pictures how good it turned out and how good it might taste. Assuming you like onions. Not everyone is on the onion side of life, I guess. ;P
Anyway. Not much else to tell you about this quiche – the preparation has been described briefly already, and more details can be found in the recipe text. One thing – you should probably make sure the onions and potatoes are properly pre-cooked before bringing them together. This means that the potatoes have to be quite soft after cooking and have acquired some color during the pre-baking phase (it’s better to pre-bake them a little longer in the oven than too short). The same applies to the onions – they should be nicely browned and soft. This takes a little longer, especially if you don’t want anything to burn. Unfortunately, there’s no shortcut here. ;)
The onion cake tastes best when served warm. A little sour cream or a small salad go well with the quiche. And don’t forget a glass of Suser/Federweißer (new wine). For those who enjoy a glass of alcohol with their meal… ;) Any leftovers can be stored (well wrapped) in the fridge and then reheated in the microwave, for example. Lunch at the office the next day is definitely covered.
If you prefer something more classic, you could also bake a simple German Onion Cake (Zwiebelkuchen) with a yeast dough. We have the perfect recipe for that, of course. It just takes a bit longer due to the yeast, which has to some work first. If that doesn’t bother you, then this might be the right onion cake for you…
In Southern Germany, onion cakes are often baked on a larger baking sheet. Our Onion Cake Tray Bake is a great option here. That’s how we almost always baked it at home with the family. Back then, we did not experiment with potato crusts and stuff like that… ;P
INGREDIENTS / ZUTATEN
(8 servings)
For the base:
35 oz. (1kg) floury potatoes
some olive oil for brushing
salt, pepper
For the filling:
some olive oil for frying
4.2 oz. (120g) bacon, finely diced
31 oz. (900g) white onions, cut in rings
2-3 garlic cloves, finely chopped
7 oz. (200g) sour cream
2 medium eggs
1 tbsp. sweet mustard*
2 tsp. caraway seeds (whole)*
a little nutmeg
salt, pepper
100g mountain cheese (or similar), grated
(8 Personen)
Für den Boden:
1 kg mehligkochende Kartoffeln
etwas Olivenöl zum Bestreichen
Salz, Pfeffer
Für die Füllung:
etwas Olivenöl zum Anbraten
120g Speck, fein gewürfelt
900g weiße Zwiebeln, in Ringen
2-3 Knoblauchzehen, fein gehackt
200g Schmand
2 Eier (M)
1 EL süßer Senf*
2 TL Kümmel (ganz)*
etwas Muskatnuss
Salz, Pfeffer
100g Bergkäse o.ä., gerieben
DIRECTIONS / ZUBEREITUNG
1. Clean/wash the potatoes thoroughly, scrub with a veggie brush, if necessary. Cook in plenty of salted water. Depending on the size of the potatoes, this can take 20-30 minutes. When the potatoes are cooked, drain them and let cool down.
2. In the meantime, finely dice the bacon. Peel the onions and garlic – cut the onions into fine rings and finely dice the garlic. Finely grate the mountain cheese. Set aside.
3. Heat up a large frying pan with some olive oil and briefly fry the bacon until slightly browned. Add the onion rings and garlic and fry/cook for about 10-12 minutes over a medium-high heat. The onions should have softened and gained some color, but not look burnt. Remove from the heat and let cool down slightly.
4. Preheat the oven to 180°C (350°F) fan-forced. Lightly grease a 28cm tart tin*. Place the cooked potatoes in the tart tin and smash/mash them with a flat object to create a base. The potato layer should have the same thickness all around – bottom and sides. Brush the potatoes with some olive oil, sprinkle with a little salt and pepper, and bake in the preheated oven for about 14-15 minutes.
5. While the base for the onion tart is in the oven, prepare the filling. Mix the sour cream with eggs, sweet mustard, and caraway seeds in a large bowl. Season with nutmeg, salt, and pepper. Add the browned (and slightly cooled) onions and the grated cheese to the bowl and mix to combine. Set aside.
6. Take the pre-baked potato base out of the oven (be careful, it’s very hot!) and spread the onion mixture evenly inside the potato base. Place it back in the oven and bake for about 35-40 minutes or until the filling has set, and the top got some color. Take out of the oven and let cool down for some time. The onion tart tastes best when still warm.
1. Die Kartoffeln gründlich säubern/waschen, evtl. mit einer Gemüsebürste schrubben. In reichlich Salzwasser gar kochen – je nach Größe der Kartoffeln kann das 20-30 Minuten dauern. Wenn die Kartoffeln gar sind, abgießen und ein wenig abkühlen lassen.
2. In der Zwischenzeit den Speck fein würfeln. Die Zwiebeln und den Knoblauch schälen – die Zwiebeln in feine Ringe schneiden und den Knoblauch fein würfeln. Den Bergkäse fein reiben. Zur Seite stellen.
3. Eine große Pfanne mit etwas Olivenöl erhitzen und den Speck kurz darin auslassen. Zwiebelringe und Knoblauch dazugeben und alles für etwa 10-12 Minuten bei mittlerer Hitzezufuhr anbraten. Die Zwiebeln sollen weich geworden sein und etwas Farbe bekommen haben, aber nicht angebrannt aussehen. Vom Herd ziehen und ein wenig abkühlen lassen.
4. Den Ofen auf 180°C (350°F) Umluft vorheizen. Eine 28cm Tarteform* leicht einfetten. Gekochte Kartoffeln in die Form geben und mit einem flachen Gegenstand zerquetschen und damit einen Boden für den Kuchen formen. Die Kartoffelschicht sollten am Boden und den Rändern etwa die gleiche Dicke haben. Die zerquetschten Kartoffeln mit Olivenöl bestreichen, mit etwas Salz und Pfeffer bestreuen und dann für etwa 14-15 Minuten im vorgeheizten Ofen backen.
5. Während der Boden für den Zwiebelkuchen vorbackt, die Füllung zubereiten. Den Schmand mit den Eiern, süßem Senf und Kümmel in einer großen Schüssel verrühren. Gut mit Muskatnuss, Salz und Pfeffer würzen. Die angebratenen (und leicht abgekühlten Zwiebeln) und den geriebenen Käse in die Schüssel dazugeben und alles gut vermengen. Zur Seite stellen.
6. Den vorgebackenen Kartoffelboden aus dem Ofen nehmen (Vorsicht, sehr heiß!) und dann die Zwiebelmischung auf den Kartoffeln verteilen. Zurück in den Ofen stellen und für etwa 35-40 Minuten backen – die Füllung sollte fest geworden sein und darf etwas Farbe bekommen haben. Aus dem Ofen holen und abkühlen lassen. Der Zwiebelkuchen schmeckt leicht warm am besten!
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Here is a version of the recipe you can print easily.
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Smashed Potato Crust Onion Quiche
- Prep Time: 00:50
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1
- Category: Quiches
- Cuisine: International
Description
Potatoes and onions are a great combination – that’s why this Smashed Potato Crust Onion Quiche is so good! Simply delicious!
Ingredients
For the base:
35 oz. (1kg) floury potatoes
some olive oil for brushing
salt, pepper
For the filling:
some olive oil for frying
4.2 oz. (120g) bacon, finely diced
31 oz. (900g) white onions, cut in rings
2-3 garlic cloves, finely chopped
7 oz. (200g) sour cream
2 medium eggs
1 tbsp. sweet mustard*
2 tsp. caraway seeds (whole)*
a little nutmeg
salt, pepper
100g mountain cheese (or similar), grated
Instructions
1. Clean/wash the potatoes thoroughly, scrub with a veggie brush, if necessary. Cook in plenty of salted water. Depending on the size of the potatoes, this can take 20-30 minutes. When the potatoes are cooked, drain them and let cool down.
2. In the meantime, finely dice the bacon. Peel the onions and garlic – cut the onions into fine rings and finely dice the garlic. Finely grate the mountain cheese. Set aside.
3. Heat up a large frying pan with some olive oil and briefly fry the bacon until slightly browned. Add the onion rings and garlic and fry/cook for about 10-12 minutes over a medium-high heat. The onions should have softened and gained some color, but not look burnt. Remove from the heat and let cool down slightly.
4. Preheat the oven to 180°C (350°F) fan-forced. Lightly grease a 28cm tart tin*. Place the cooked potatoes in the tart tin and smash/mash them with a flat object to create a base. The potato layer should have the same thickness all around – bottom and sides. Brush the potatoes with some olive oil, sprinkle with a little salt and pepper, and bake in the preheated oven for about 14-15 minutes.
5. While the base for the onion tart is in the oven, prepare the filling. Mix the sour cream with eggs, sweet mustard, and caraway seeds in a large bowl. Season with nutmeg, salt, and pepper. Add the browned (and slightly cooled) onions and the grated cheese to the bowl and mix to combine. Set aside.
6. Take the pre-baked potato base out of the oven (be careful, it’s very hot!) and spread the onion mixture evenly inside the potato base. Place it back in the oven and bake for about 35-40 minutes or until the filling has set, and the top got some color. Take out of the oven and let cool down for some time. The onion tart tastes best when still warm.
Notes
It’s time to whip up something delicious!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
