Quiches and tarts with onions are quite common in the area I am coming from (the south of Germany) – especially in fall. There are even street fairs dedicated to onions and everything you can make with them around that time. It’s kind of weird that some villages turn into places where everything is decorated with onions and where it smells like onion quiche all the time ;) Well… not complaining here! I love onion quiche – especially when it comes with bacon and cheese like this one here!
If you ask me… I could eat Zwiebelkuchen (this is what we call it here) all year round. But to be honest – it’s the best when served with Suser/Federweißer or new wine. Unfortunately, all of these beverages (its grape juice basically that starts turning into wine) are only available a short period in fall each year. So this is what’s limiting the season for Zwiebelkuchen ;)
Anyway. This onion quiche is not a classic one as it would be served in most restaurants here in Germany. The classic Zwiebelkuchen is made without cheese. I have a recipe for that also on the blog – it’s an onion cake tray bake and great to feed a whole bunch of people. It’s really good. But so is this one here with cheese. As we all know – cheese makes everything better :P I used cheeses with a lot of flavor – Appenzeller and an old gouda. You can use other cheeses if you like. Cheddar is nice or maybe a Swiss mountain cheese… all good as long as they have a strong flavor and melt easily ;)
With this recipe, you can also make small bite size mini onion quiches. All you got to do is rolling out the dough and cutting out smaller circles and use a muffin tin to bake them. Everything else is more or less the same. The baking time is a bit shorter though – about 20 minutes should be enough.
Well… do you have onions, bacon, and cheese at home? Then get ready to bake! ;))
INGREDIENTS / ZUTATEN
For the dough:
1 2/3 cup (200g) all-purpose flour
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, ground nutmeg
caraway seeds (if you like them)
Für den Teig:
200g Mehl (Type 405)
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, Muskatnuss
Kümmel (wer mag)
DIRECTIONS / ZUBEREITUNG
1. Mix the flour and salt in a large bowl. Add the butter in small pieces and rub everything between your fingers until you get fine crumbs. Add the egg and water and knead until a 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 into thin rings. Cut the bacon in small dices. Heat the oil in a pan and fry the bacon. Add the onions and fry until soft and opaque. Season with salt and pepper. Set aside.
3. Preheat the oven to 390˚F (200°C). Roll out the dough on a floured surface. Grease a quiche tin (10 inch/26cm) with a loose bottom and transfer the dough to the tin and press to the bottom and sides. Fill in the onions and bacon and spread evenly. Mix the eggs with the sour cream and season with salt, pepper, and nutmeg. Add half of the grated cheese and mix in. Pour over the onions and sprinkle the remaining cheese on top. Bake for 30-40 minutes. Take out of the oven and let cool down for a moment. Remove from the tin and serve warm.
1. Mehl und Salz 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 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 Ringe schneiden. Den Speck fein würfeln. Das Öl in einer beschichteten Pfanne erhitzen und dann erst den Speck etwas auslassen und dann die Zwiebeln dazugeben und 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) vorheizen. Den Teig auf einer bemehlter Fläche ausrollen und dann in eine leicht gefettete Quicheform mit Hebeboden (26cm/10 inches) legen, die Ränder andrücken und überstehenden Teig abschneiden. Die Zwiebeln und Speck auf den Teig geben und gleichmäßig verteilen. Die Eier mit dem Schmand verquirlen, mit Salz, Pfeffer und Muskat würzen und die Hälfte des Käses unterrühren. Alles über die Zwiebeln gießen und den restlichen Käse darüberstreuen. 30-40 Minuten backen. Aus dem Ofen holen und etwas abkühlen lassen, dann aus der Form lösen und warm servieren.
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Onion Quiche with Bacon and Cheese
- Prep Time: 40
- Cook Time: 40
- Total Time: 90
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
- 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, ground nutmeg
- caraway seeds (if you like them)
Instructions
- Mix the flour and salt in a large bowl. Add the butter in small pieces and rub everything between your fingers until you get fine crumbs. Add the egg and water and knead until a dough forms. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
- While the dough is resting, peel the onions and cut into thin rings. Cut the bacon in small dices. Heat the oil in a pan and fry the bacon. Add the onions and fry until soft and opaque. Season with salt and pepper. Set aside.
- Preheat the oven to 390˚F (200°C). Roll out the dough on a floured surface. Grease a quiche tin (10 inch/26cm) with a loose bottom and transfer the dough to the tin and press to the bottom and sides. Fill in the onions and bacon and spread evenly. Mix the eggs with the sour cream and season with salt, pepper and nutmeg. Add half of the grated cheese and mix in. Pour over the onions and sprinkle the remaining cheese on top. Bake for 30-40 minutes. Take out of the oven and let cool down for a moment. Remove from the tin and serve warm.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 8
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