Zwiebelkuchen is an onion pie from Germany, usually served with new wine that's very similar to a quiche.
1 tsp celery salt
4 <span class="measurestring" title="medium slice (yield after cooking)">medium slices</span> bacon
16 oz fat free sour cream
4 large eggs
1 tbsp chervil
1 tsp paprika
1 tsp thyme
1 tsp garlic, chopped
6 large onions
1 crust, single 9" ready made pie crust
Pre-heat oven to 425 °F (220 °C).
Line a large pie pan with prepared dough, making sure dough extends up sides of pan.
Saute thinly sliced onion in a skillet until translucent and lightly browned and pour cooked onion into a large mixing bowl.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
Stir together sour cream, eggs, and spices enough to break up yolks, then mix in to pie mixture.
Add flour to thicken mixture (if needed), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed.
Bake in pre-heated oven for about 1 hour, or until onions start to turn golden brown on top. A toothpick inserted into the center will come out clean.
in 1 serving of Zwiebelkuchen.
, 47% carbs, 13% protein.
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