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 out the dough and measure with your
spring form pan and cut.

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.

Directions:

For the Filling.

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.

Saute the onions in butter or olive oil with some black pepper.

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 tender, 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.

The 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.