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Rye Zwiebelkuchen Squares with Caraway Quark Custard

Name: Rye Zwiebelkuchen Squares with Caraway Quark Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1/2 cup (60 g) whole-wheat flour; 1/4 cup (30 g) rye flour; 2 tbsp olive oil, divided; 2 tbsp cold quark, for the crust; 1/4 tsp fine salt, plus a pinch for the onions; 1/2 tsp caraway seeds, divided; 1 tbsp cold water, if needed; 2 large yellow onions (about 300 g), thinly sliced; 1 oz (30 g) lean smoked ham (Katenschinken), finely diced (optional); 1/2 cup (125 g) low-fat quark, for the custard; 1 large egg; 2 tbsp milk; 1/4 tsp ground nutmeg; freshly ground black pepper; 1 tbsp snipped chives

Slowly softened onions sit in a light caraway quark custard on a nutty rye-and-whole-wheat crust. It is the wine-harvest classic, lighter and made for an afternoon pause.

310cal per serving 14gprotein 36gcarbs 12gfat 15min prep 30min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this