Zwiebelkuchen from Boder’s On-The-River

Click to go to the recipe website

zwiebelkuchen — a delicious onion pie reminiscent of quiche, but not nearly so eggy.

Zwiebelkuchen Crust

1 c. flour

1/4 t. salt

1/4 t. sugar

8 T. butter, chilled

2 T. milk

Sift flour, salt and sugar into bowl. Cut in butter as for pie crust. Add milk, a tablespoon at a time, mixing only until dough holds together. Shape into ball, wrap in wax paper and chill one full hour.

Preheat oven to 425 degrees. Roll out dough and ease into lightly floured 9″ pie plate. Flute edge. Chill 30 min. Line shell with foil. Bake 6 min., remove foil and bake 6-8 min. more until light brown. Cool on rack. Turn oven to 375 degrees.

Filling:

3 sl. bacon cut into small pieces

1 1/2 c. chopped onion

1 egg plus 1 yolk, beaten

1 c. sour cream

1/4 t. salt

Dash of pepper

1/2 t. chopped chives

1 t. caraway seeds

Fry bacon until crisp. Remove from grease and drain on a paper towel. Saute onions in bacon grease until soft; remove with slotted spoon. Combine onions and bacon with all remaining ingredients except caraway seeds. Place mixture in crust. Sprinkle with caraway seeds. Bake until set, about 25 min. Serve warm. Appetizers for 8.

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