German Onion and Bacon Pie (Zwiebelkuchen)
A traditional treat from Southern Germany, this pie/quiche is packed full of caramelized onions, butter and bacon - that's a combination that always comes with a "delicious guaranteed"!
- 1 package Pillsbury™ Refrigerated Pie Crust
- 2 tablespoons butter
- 2 1/4 pounds yellow onions, finely diced
- 5 slices thick cut bacon, finely chopped
- 1 1/2 cups full fat sour cream
- 4 large eggs
- 2 tablespoons Gold Medal™ unbleached all-purpose flour
- 2 teaspoons salt
- 1 teaspoon caraway seeds plus more for sprinkl
Gather up the ingredients. Grease a 9-inch springform. Preheat the oven to 400°F.
2. In a Dutch oven or heavy skillet over medium-high heat fry the bacon until crispy.
3. Add the onions and butter and cook them for about 25-30 minutes until light golden brown. Remove from heat and let the mixture cool.
4. Combine all remaining filling ingredients in a medium bowl and stir well to combine.
5. On a lightly floured surface, gently roll out one of the refrigerated pie crusts just enough to extend it by an inch or so in diameter. Lay the pie crust into the springform, lightly pressing it do the bottom and sides, leaving about an inch border from the top of the pan.
6. Add the onion mixture to the filling mixture and stir until combined.
7. Pour the filling into the springform and sprinkle a few caraway seeds on top.
8. Bake for 50-55 minutes or until the Zwiebelkuchen is golden brown on top and the filling is firm when pressed in the center. Best served warm. Also excellent reheated the next day.
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