Onion cake quiche

Ingredients for 4 servings:

• 100 g wholemeal spelt flour
• 60 g wheat flour
• 100 g butter or margarine, spreadable
• 6 tbsp water, cold
• 200 g bacon, finely chopped
• 500 g onion(s)
• 50 ml milk
• 200 ml whipped cream
• 4 m.-sized eggs
• 1 tbsp, heaped caraway seeds
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

For the shortcrust pastry, put both parts of the flour into a bowl, make a well in the center, and add the cold water. Cut the butter or margarine into pieces about the size of sugar cubes. Then add a few butter cubes to the flour and begin mixing the dough with a hand mixer and dough hook, adding more butter a little at a time. You’ll end up with a ball of dough. If the dough is too dry and doesn’t form a ball, add a little more cold water a spoonful at a time. If the dough is too sticky, add a little more flour. Remove the ball of dough from the bowl, wrap it in plastic wrap, and refrigerate for 1 hour. Peel the onions, halve them, and slice them into half rings. In another bowl, use a hand mixer to make a liquid mixture from the eggs, cream, milk, and caraway seeds. Line a sheet of baking paper on the work surface and have a rolling pin and flour ready. 15 minutes before taking the dough out of the refrigerator, preheat the oven to 200 degrees Celsius. Then add the bacon and onions to a pan and fry. When they are nicely simmering and you can start to smell the first toasty aromas, remove the pan from the stove and put the lid on. Now, after an hour, take the shortcrust pastry out of the fridge, remove the cling film, and place the ball of dough in the center of the baking paper, flattening it slightly. Now rub a rolling pin with flour and sprinkle a little flour onto the flattened ball of dough. Roll out the dough, adding flour every now and then to prevent sticking. Roll out the dough so that most of the baking paper is covered. Place the dough, including the baking paper, in a 28 cm springform pan and position it carefully so that the bottom is completely covered and most of the sides are covered with batter. Now add the egg mixture to the pan and stir in. Since the pan is no longer on the hot stove, the mixture won’t set immediately and can be easily stirred in. Pour the onion mixture from the pan onto the dough in the springform pan and spread it evenly. Place in the preheated oven for 20-25 minutes. Then remove the pan from the oven, remove the ring from the springform pan, and push the baking paper aside. Slice and enjoy. The nice thing is that the baking paper means there’s hardly any cleanup to do, as nothing sticks to the springform pan.