Onion Pie

Schwabischer Zwiebelkuchen

German Food

This is an onion quiche. This version differs from the Frankischer variety more popular in Bavaria which has sour cream and no ham. This takes about 2 hours to prepare but is more than worth the effort. Serve in about 16 small slices. Goes well with German wines of course. Lighter whites (not too dry) and fruity reds (not excessively sweet) work for me. Try Travicello or Contesina for a red wine.

Yeast Dough Ingredients/Shopping List
• 3 3/4 cups flour
• ½ teaspoon salt
• ½ oz. yeast
• 1 tablespoon sugar
• 1 pint milk
• 2 oz. (4 tablespoons) soft butter (warmed at room temperature until slightly soft)

Topping Ingredients/Shopping List
• 2 oz ham, in cubes
• 2 oz. (4 tablespoons) soft butter
• 2 lbs (4 large) onions sliced
• 3 eggs
• white pepper
• salt
• 4 tablespoons sour cream
• 1 teaspoon kuemmel (or Akvavit), cumin, or nutmeg

Directions

Put flour into a bowl, add sugar, make a dent in the middle where you put the yeast. Add the sugar and a little of the milk and mix well.

Let the dough rest for 15 minutes (cover bowl with towel).

Add the rest of the milk and mix well again. Let rest for another 30 min.

Roll dough and put on a baking plate. Make a raised edge of the dough.

For the topping: fry the ham in butter. Add the sliced onions and fry until they are soft and glassy.

Mix eggs with pepper, salt, sour cream and cummin/nutmeg. Add to the onions.

Put everything on top of the dough. Bake for 30 min at 190°C.