Sweet onion quiche or Zwiebelkuchen is a typical German recipe, that was given to me by my friend Angela. I told her I would give her a shout out, and she agreed to share this simple yet delicious recipe with me. Angela brought this delightful dish to my house for a party. One bite and I had to ask her for the recipe. Sweet onion quiche is another example of European frugality, and one that shows that you don’t need fancy ingredients to create a fabulous dish. Because you are using sweet onions, the taste is not overly “oniony” for lack of a better word. It vaguely reminds me of the Spanish Potato Pie which appears in this blog.
Angela uses sour cream in her Sweet Onion Quiche. This is a great addition to the recipe because it gives the egg mixture a really soft creamy consistency, almost like scrambled eggs. I also like that Angela confessed that she uses store bought crust (gasp) when she is in a pinch. This recipe also uses a small amount of “speck” a German ham similar to prosciutto, but different in that it is first brined and then cold smoked. It is fantastic. Angela says that you can use a wood smoked bacon if you are unable to find speck.
The one ingredient that caught my eye was ground caraway seeds. To be honest with you I had never used caraway before in cooking. The amount the recipe called for was so small that I considered skipping it altogether. Holy cow, am I glad I didn’t skip it. Caraway (carum carvi) is popular in European and Mediterranean cuisine. It has a warm, sweet and peppery taste and aroma. Believe me its subtle taste is felt on the palate even in small amounts. It comes from the same family as dill, anise, fennel and cumin. Caraway also happens to have some medicinal benefits such as anti-oxidant and digestive properties.
- 1 pie crust
- 1 large sweet Vidalia onion thinly sliced
- 1 Tbsp. olive oil
- 4 eggs
- 2 Tbsp. chopped speck
- ½ cup sour cream
- 1 cup half and half
- 1 tsp. salt
- ⅛ tsp. ground caraway seeds
- ¼ tsp. smoked paprika
- Preheat oven to 350F.
- In a skillet on medium heat sauté onion in olive oil until translucent. Reduce heat to low and allow onions to caramelize. Add paprika, salt and caraway.
- Roll out pastry dough and fit inside quiche pan (a pie pan will also work well) and using the tines of a fork poke holes in it. Place a piece of parchment paper on top of dough. Add pie weights or dry beans and blind bake for about 10 minutes and remove promptly.
- In a large bowl whisk eggs with sour cream and half and half. Add the onions and mix well.
- Remove parchment paper and pie weights from bottom of crust and pour egg mixture over crust.
- Bake for about 20 minutes in the middle of the oven. Test for doneness with a toothpick or cake tester.
- Turn oven to broil and allow quiche to broil for about 2 minutes or just until the top starts to brown.
- Serve hot