Monday, 30 September 2013

Zwiebelkuchen (Onion Quiche)

This quiche is a one-crust pie made of onions, turkey bacon and cream.  It is very popular in the wine-growing regions in Germany and is normally baked during the autumn season.

Dough Ingredients (serves 4 - 6):
125 g flour
140 g curd cheese (mager Speisequark)
2 tbsp cooking oil
a pinch of salt
1/2 tsp baking powder

Filling Ingredients:
150 g turkey bacon, to be cut into cubes
1 kg onions, to be peeled and thinly sliced into rings
4 eggs
200 g fresh cream
200 g grated cheese
salt & pepper to taste

1 - 2 tbsp breadcrumbs
one tart tin with loose bottom (28 cm in diameter)
a little margarine or butter for greasing tart tin

In a large pan, heat margarine over medium heat.  Add onions slices and saute until soft.  Then, add cubed turkey bacon.  Cook for a further 5 minutes.  Remove pan from heat and leave aside to cool down completely.  Strain onion mixture in a sieve over a bowl.  Throw the onion juices away.

In a mixing bowl, add all dough ingredients and knead (use electric mixer) to a smooth dough.  Grease tart tin with margarine or butter as shown.  Poke base with a fork and then, sprinkle with breadcrumbs. Heat fan oven to 150° C.

Add onion mixture to tart tin and spread well.  Bake for about 30 minutes.

Before baking
After baking
In the meantime, add grated cheese into a bowl.  Then, add eggs, cream, salt and pepper to taste. Whisk mixture until well blended.  Pour onto cooked onion mixture and bake for another 25 - 30 minutes or until top is golden brown.  If the top of quiche bulges up, place a wooden spoon in between the oven and its door in order that hot air can escape and the top does not crack.

Before baking
After baking
Once done, remove from oven and leave aside for about 10 minutes.  Remove from tart tin and serve either warm or cold with green salad.

Tip:  Wait for at least half an hour before cutting the quiche!

Bon Appetit!

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