I'm a friend of regional and seasonal cuisine and like to stick to the ingredients and typical dishes that are there. In May, for example, this is rhubarb, in June they are mainly asparagus or strawberries, and in August or September, then there are the first plums. Likewise, for me onion cake in any form just in the fall, preferably in the October and November. In addition one drinks once again sparkling Federweisser, says goodbye to the warm season and welcomes the autumn and winter. I just like such cooking rituals and look forward to the season and great treats.
Onion cakes I like to eat for my life, but I'm not a fan of fat ones Yeast dough soils and a lot of caraway. I preferred a hearty, spicy cake, but with crunchy shortcrust pastry and a creamy filling. What suits better than my love of quiches and tartes?!
Here's a really delicious dish that really suits the last nice and mild days of the year, just before we really hit all those change stews and soups.
Onion pies with bacon and feta b>
For the dough:
100 g of cold butter in pieces
100 g of low-fat quark
1/2 tablespoon of salt
200 g of flour
Butter for the shape
legumes for blind baking
maybe. some parnier flour
For the filling:
approx. 750g onions
150g bacon, diced
150g feta div>
as desired: caraway, salt
Grease a 26 cm springform or a correspondingly large tart tin. Preheat the oven to 180 ° C.
Briefly knead all ingredients for the bottom until a smooth dough is formed. Roll out the dough and place it in the springform pan, pulling up one edge.
Place a piece of baking paper on the dough and fill with legumes.
Bake at 180 ° C for approx. 10 min.
In the meantime peel the onions and cut into thin rings.
Heat some olive oil in a pan and gently fry the onion rings at medium temperature until soft. They should not take on any color.
Add the bacon cubes and sauté with them. Whisk the eggs in a bowl and stir in the cream. Half of the feta also mix well and season the mixture with plenty of pepper (by the feta and bacon, the mixture should be salty enough). If you like, you can add cumin or salt it.
Put the onions from the pan onto the pre-baked pastry. If the mixture is very fluid, perhaps sprinkle some breadcrumbs on the bottom to avoid softening.
Pour the egg whites over them and sprinkle with the rest of the feta.
The Bake the quiche for another 30-35 minutes or until desired browning, then serve hot.
This of course fits Federweisser and a fresh green salad.