Defrost the dough, but it needs to be still cold. (40 min)
12 slices bacon, cut into 1/4-inch strips, fried and pulled apart. Skip the bacon if you are vegetarian
6 cups chopped or thinly sliced onions (1.3 lb.)
4 beaten eggs
1 1/2 cups sour cream
2 cups of Le Gruyere, or other melt cheese like gouda, fontina, provolone or white cheddar
2 tbsp of corn starch (or flour)
1 teaspoon salt
2 dashes of pepper
Some Caraway seeds and nutmeg to taste
Fry bacon until crisp; drain most of bacon fat. Cook onion in remaining bacon fat until tender. Let cool. Combine remaining filling, the bacon and onions, eggs at the end. Pour cold filling on cool puff pastry.
Bake at 350 degrees until almost set, about 45 minutes. Let stand 10 minutes.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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