What happens when you combine a deep-dish pizza with a quiche? Onion pie heaven! This pie uses an easy yeasted dough and is filled with egg, onion, and bacon. It’s a great dinner or breakfast and goes great with your favorite German-style beer!
On the Ingredients
- Onions are the most commonly cultivated member of the Allium genus (related closely to garlic, chives, scallions, and leeks). They’ve been selectively cultivated for at least 7,000 years, likely starting in West or Central Asia. They’re now used in cuisines all over the world. Onions are nutrient-dense and have a high water content. They are packed with antioxidants and high in fiber. Depending on the variety, they can be sweet to quite intense, with raw onions being somewhat sharp in flavor and cooked deliciously sweet and umami-filled. (Read more about onions).
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
Zwiebelkuchen (German Onion Pie)
8
servings30
minutes15
minutes1
hour10
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hour55
minutesWhat happens when you combine a deep-dish pizza with a quiche? Onion pie heaven! This pie uses an easy yeasted dough and is filled with egg, onion, and bacon. It’s a great dinner or breakfast and goes great with your favorite German-style beer!
Ingredients
1 packet of instant yeast
2/3 cup milk (lukewarm)
1 tsp sugar
2 + 1 tbsp cups all-purpose flour
2 tsp salt
1/4 + 1 tbsp butter (room temp)
6 slices of smoked bacon (cut into thin slices)
3 medium onions (thinly sliced)
2 eggs
1/2 cup heavy cream
pinch of nutmeg
Directions
- Combine the lukewarm milk, sugar, and yeast in a bowl and let it sit for 10 minutes.
- In a mixing bowl, combine 2 cups of flour and 1 tsp salt. Add the milk and yeast and use your hands to combine into a rough dough. Add 1/4 cup of soft butter and mix it into the dough.
- Continue kneading until you have a soft, smooth dough ball. Cover and let sit in a warm place until doubled in size, about 45 minutes.
- While the dough rises, heat a skillet over medium-high heat and add the bacon. Sauté, occasionally stirring, until the bacon is browned and crisp on the edges.
- Move the bacon to a piece of paper towel to soak up the excess fat.
- Drain off most of the bacon fat in the pan, leaving just enough to coat the pan. Turn the heat to medium-low and add the remaining butter and the onions. Sauté until the onions are soft, then add the remaining tbsp of flour and stir well. Cook for 1 minute. Remove from the heat and let cool.
- Preheat the oven to 500° F.
- Flour a work surface and turn out the dough. Roll the dough into a big circle (around 12” diameter). Carefully tanner the dough to a 9” skillet or baking dish, lining the bottom and bringing the edge of the dough to the edge of the skillet or dish.
- Cover with a damp towel and let it rest for 15 minutes.
- Beat together the eggs, remaining salt, heavy cream, and nutmeg.
- Add the onions and bacon, gently stirring to incorporate fully. Uncover the pie shell and pour in the filling—smooth the top.
- Bake for 30-40 minutes, until the edges of the dough, are golden brown and the filling is set. Let the pie cool for 10 minutes before serving!
