A delightful twist on the classic Zweibelkuchen, this savory tart combines caramelized onions, crispy bacon, and a creamy filling for a comforting dish.
Preheat your oven to 400°F.
Preheating ensures even cooking from the start.
Cook the bacon in a skillet over medium heat until crispy.
Cook the bacon slowly to render out the fat and achieve a crispy texture.
Remove the bacon and drain most of the fat from the skillet, leaving a small amount.
Leaving a bit of fat in the skillet adds flavor to the onions.
Add the onions to the skillet and sauté until soft and translucent, about 10 minutes.
Stir occasionally to prevent the onions from browning.
In a mixing bowl, whisk together the eggs and sour cream until smooth.
Whisking thoroughly ensures a uniform filling.
Sprinkle the flour over the egg mixture and whisk until combined. Season with salt and pepper.
Adding the flour helps thicken the filling during baking.
Place the pie crust in a pie dish and prick the bottom with a fork.
Pricking the crust prevents it from puffing up during baking.
Spread the onions and bacon evenly over the bottom of the crust.
Distribute the filling evenly for consistent flavor in every bite.
Pour the egg mixture over the onions and bacon.
Pour slowly to avoid spilling over the edges.
Bake in the preheated oven for 15 minutes. Then reduce the temperature to 350°F and bake for an additional 15 minutes, or until the filling is set and the top is golden brown.
Check the tart towards the end of baking to prevent over-browning.
Let the tart cool slightly before slicing and serving.
Cooling allows the filling to set for cleaner slices.
