Zwiebelkuchen is a German dish similar to the French quiche. An egg pie, this dish is filled with caramelized onions and spiced with caraway.
1 1/2 c. sour cream
3 onions, sliced
1 1/2 tsp. salt
pinch black pepper
8 oz. bacon, cooked and crumbled
2 Tbsp. flour
1 crust, homemade or store bought
Pre-heat your oven to 400*F.
Heat the oil on medium. Add the onions and continue cooking, still only on medium, until the onions are tender and starting to turn caramelize. Add the flour and the caraway seeds and cook another for 2 minutes. Remove from the heat and allow to cool.
In a bowl whisk the sour cream until smooth and add the eggs, mix until smooth. Mix in the salt, pepper, and bacon. When the onions are cool mix the onion mixture in to the sour cream and eggs.
Place the pie crust in a 9 inch springform pan and press the crust to the sides lightly. Pour the onion and egg mixture in to the crust. Place in the oven and bake for 30 minutes or until the center is set. Not browned, that is when you have left it in there slightly too long.