Ingredients:

Crust:

Ingredients:
1 part sugar like ................100 grams or 1/2 cup
2 parts cold butter*..............200 grams or 2 tablespoons shy of 1 stick
3 parts flour ....................... 300 grams or 2 1/2 cups

Then you add an egg or just an egg yolk if you want it more crumblier.

*I have replaced butter with Canola or mild olive oil with great success on the crust.

If you want a crispier bottom crust, pre bake this by putting wax paper and some rice
or dry beans in it to hold it down. It takes more time than I like so I don't usually do it.

Filling:
4 cups Onions (2 large onions) halved and sliced
1/4 to 1/2 lb Bacon, ham or both diced
2 tblsp butter
2 tblsp Balsamic Vinegar

1 cup frozen spinach (squeezed of excess water out)
1 teaspoon ground Black Pepper
1 tsp Caraway seeds or ground

Custard:
4 Eggs
2 cups Sour Cream
12 teasp Nutmeg
1 cup grated cheese (Emmentaller) optional

Directions:

For the Crust

Slice cold butter into thin slices and work into the dough.
Add an egg and work into a dough ball.
Chill the dough for a bit while you get your other ingredients together.
Roll the dough on the pin to lift.
Place into your spring form pan then roll out the remaining dough and build up the sides.

If you want a crispier bottom crust, pre bake this by putting wax paper and some rice
or dry beans in it to hold it down. It takes more time than I like so I don't usually do it.

The amount of onions can vary, and so 2 medium to large onions are what I used.
I can even use a cup more onions and they will cook down and you will have a little more to
flavor your filling. By the same token you can use a bit less onion.

The amount of onions can vary, and so 2 medium to large onions are what I used.
I can even use a cup more onions and they will cook down and you will have a little more to
flavor your filling. By the same token you can use a bit less onion.

For the custard: whip 3 or 4 eggs, and 2 cups of sour cream,-.
I will use whatever I have on hand, even yogurt and cottage cheese blended,
or sour cream and milk. Then add a pinch of nutmeg.

The onions are done when they are nice and tender, They don't need to be caramelized, but you need to get them beyond where they crunch. It will interfe with the mouth feel of the custard. , they won't finish cooking during the baking of the Zwiebelkuchen.

Add the onion mix and spinach that has been squeezed and chopped a bit if you want.
Then pour over the egg and sour cream mixture.

Were ready to bake now.
Bake at 375 degrees for 35- 45 min.
I like to temp it and it should be about 180 degrees. It will jiggle slightly in the center but shouldn't seem watery.

TThe Quiche is done when it is about 175-185 degrees. I like it a bit soft and custardy.
However it shouldn't jiggle too much in the center. In the last 10 minutes I put a little Asagio cheese on top, it gave a nicer finish.

I topped it with a little grated Parmesan or Asiago cheese. The texture of the eggs was awesome and I didn't miss any cheese in the filling at all. I like the topping of a little Asagio grated as a garnish.
This can be a nice Easter morning breakfast. lunch OR dinner.