Friday, June 13, 2014

The Frugal Gourmet: On Our Immigrant Ancestors: German Onion Pie (Zweibelkuchen)

Sometimes, the recipes I make really surprise me.

I chose this one because it seemed easy enough, and I really like cooked onions and quiche-like things both.

When I actually took my first bite of this thing, my actual thought was, "Wow.  This is stunning."


It's so good, and so easy, and I don't really know what else to say about it except make it immediately.  (And if you can tell me how to make the crust not so weird-looking, that would be good, too.)

Dennis and I polished off this entire thing, save one piece I took to work for lunch the next day.  I was very pleased to be able to relive the magic that next day.

You may notice that this pie doesn't set up as high as a normal quiche would -- but this isn't a quiche, so it's OK!  There are only 2 eggs in it, so don't be surprised by how flat it looks.

I'm not even exaggerating.  This is one of those recipes that should not be as good as it is.  But it is.  So make it for dinner tonight.  Just do it.  (It's Friday the 13th.  Everyone can use a little good luck today!)

German Onion Pie (Zweibelkuchen)
Serves whatever number of slices you cut it into (If that's just 1, I'm not here to judge)
From The Frugal Gourmet: On Our Immigrant Ancestors


4 slices bacon, diced
1 large onion, peeled and chopped
2 eggs, well beaten
1 cup sour cream (I used light)
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 9-inch pie shell

Preheat oven to 400°F.

Saute the bacon until just clear.  Add the onions and saute until they are soft.  (Do not brown the onions.)  Set aside to cool.

Beat the eggs and sour cream together in a medium-sized bowl.  Sprinkle the flour over the top and beat it in.  Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork.  Spread the onions and bacon over the dough in a pie pan, and pour the sour cream mixture over the top.

Bake for 15 minutes.  Reduce heat to 350°F and bake for another 15 minutes, or until pie is nicely browned.

Serve hot.



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