My brother Michael, superstar German teacher, provided the savory Recipe Central installment for the week. In all honesty, you can compare Zwiebelkuchen to a bacon-onion quiche. It is a very popular autumn dish in the winegrowing regions of southern Germany and is often served with the new wine and perhaps some wurst. Go ahead… create your own little bit of Germany.

Zwiebelkuchen (German Onion Pie)

Serves 8

Ingredients:

  • 2 cups diced onion
  • 4 slices thick bacon, diced
  • 2 eggs, well beaten
  • 1 cup sour cream
  • 1 Tbsp Flour
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp dried Parsley
  • 3/4 tsp dried Dill weed
  • Pastry for a 9” single pie crust (buy or make your own)

Cook bacon until crisp.  Drain most of oil from pan and fry onions until soft and just about to turn brown.  Mix other ingredients; add in bacon and onions.  Pour into pie crust.  Bake for 20 minutes at 400 deg F; reduce temperature to 350 deg and bake another 15 to 20 minutes or until brown and set.

 

Click Here for More of Recipe Central