Zwiebelkuchen Onion Quiche

“This quiche is a Schales family tradition, served to celebrate the first crush of grapes after harvest and bless the new vintage,” says Jennifer Schell, author of 2021 Taste Canada Awards Shortlisted Cookbook, The B.C. Wine Lover’s Cookbook: Recipes & Stories from Wineries Across British Columbia. “Stefanie Schales serves it to her family and crew in the 8th Generation wine cellar, paired with a glass of neuer wein (new wine, fresh from the tank of fermenting white wine). The sweet, cloudy, bubbly wine pairs perfectly with the onions and bacon in this recipe. Ask your local winery if you can purchase a jug of neuer wein to pair with your own zwiebelkuchen.”

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Zwiebelkuchen Onion Quiche

Course Breakfast, Main Course

Servings 6 servings

Ingredients

Dough:

• 4 tsp active dry yeast
• ½ cup + 5 Tbsp warm milk
• Pinch of sugar
• 2 cups flour
• 1 egg
• ¼ cup butter
• ½ tsp salt

Filling:

• 3 Tbsp canola oil
• 6 cups finely chopped sweet onions about 5 large
• 3 slices Schinkenspeck or good bacon finely chopped
• 1 cup sour cream
• 2 eggs
• ½ tsp caraway seeds
• ½ tsp salt
• 1 Tbsp flour

Instructions

For the Dough:

• In a small bowl, mix the yeast with 5 Tbsp of the warm milk, add the sugar and leave in a warm spot to rise until frothy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, place the flour, egg, butter, salt, the rest of the milk and the yeast mixture. Start the mixer on low speed, and mix until one big ball of dough has formed, at least 5 minutes. If the dough is too wet or dry, add additional flour or milk to adjust—it should be elastic and not too sticky.
• Cover the dough with a clean tea towel and leave to rest in a warm spot until it has doubled in size, about 1 hour.

For the Filling:

• In the meantime, in a large frying pan over low heat, heat the oil. Sauté the onions until they are soft but not brown, about 20 minutes. Add the Schinkenspeck, remove from heat and set aside to cool (it will cook in the oven later).
• In a bowl, whisk together the sour cream, eggs, caraway seeds and salt. Sprinkle the flour over the onion mixture, add the egg mixture and stir it all together with a wooden spoon.
• Preheat the oven to 350°F and grease a pan or line it with parchment. Ideally, use a 15-inch deep-dish pizza pan. Transfer the dough to a lightly floured surface and roll it out to fit the shape of your pan, with an additional 2 inches of dough on all edges. Lay it out on the pan, creating a 2-inch-high “curb” around the edges to contain the filling.
• Using a spatula, spread the filling over the dough. Bake until the crust is crispy and golden brown, about 45 minutes. Cool and cut into wedges. Prost!

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