Question 1

What is Zwiebelkuchen, exactly?

Accepted Answer

Zwiebelkuchen is a traditional German onion pie, typically made with a yeasted dough, topped with sautéed onions, eggs, cream, and sometimes bacon. It’s often served in early fall alongside wine or cider.

Question 2

Can I make this without bacon?

Accepted Answer

Sure. The classic version uses bacon, and even though I'd call it essential, it’s easy to leave out or replace with smoked salt, or even mushrooms sauteed in soy sauce, for a salty, smokey flavor. I use a vegan bacon replacement myself. As long as you find something smokey and salty you're good.

Question 3

Can I use a (store-bought) pie crust instead of the yeasted dough?

Accepted Answer

You can — just know that the texture will be different. The yeasted dough gives the dish its soft, bread-like base. A regular pie crust will be firmer and more pastry-like, but still tasty. If that sounds more up your alley, try my Sourdough Discard Pie Crust for a flavorful twist.

Question 4

Does it taste very eggy?

Accepted Answer

Not at all! The egg mixture is there to bind the onions and give the filling structure, but it’s not like a quiche. The flavor is all about the onions and savory richness.

Question 5

Can I freeze Zwiebelkuchen?

Accepted Answer

I haven’t personally frozen it, but it should freeze well, especially if you freeze the whole pie rather than individual slices. See the "How to Store and Freeze" section above for tips.

Quiches, Tartes & Savory Pies

Zwiebelkuchen — German Onion Pie with Freshly Milled Flour

Lazy Summer Veggie Quiche with Goat Cheese & Zucchini

Spinach and Spring Onion Quiche (Sourdough Kamut Crust)

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