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 olive oil with the pepper and cook till very tender, but not caramelized.
Add the balsamic vinegar and cook another minute.

Gather the rest of the ingredients, the grated Swiss, 4 whipped eggs. chopped bacon, sour cream, topped with grated nutmeg.

I like to blend the eggs, sour cream, cheese, then pour the filling over the top.

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

The Quiche is done when it is about 175-185 degrees. I like it a bit soft and custardy.
It shouldn't jiggle too much in the center.

This is my crustless Zwiebekuchen ready to slice and eat.

I served this with a loaded bran muffin and fruit.

Here it is with a crust.