High Protein Zwiebelkuchen
Elevate your savory pie game with this High Protein Zwiebelkuchen, a nutritious twist on the traditional German onion tart. Packed with 40g of whey protein powder and low-fat dairy such as Greek yogurt and cottage cheese, this delicious dish combines wholesome ingredients with a satisfying dose of protein, making it perfect for post-workout meals or healthier indulgences. The crust is both light and rich, while the filling of caramelized onions folded into a creamy mixture of eggs and cheese delivers irresistible flavor with a hint of nutmeg and optional caraway seeds for added depth. Ready in just over an hour and serving up to six, this protein-packed Zwiebelkuchen is ideal for brunch, potlucks, or a hearty snack. Serve it warm to savor its golden crust and aromatic filling or enjoy it at room temperature for a meal-prep friendly option.
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Recipe Information
Ingredients
- 150 g All-purpose flour
- 40 g Whey protein powder (unflavored)
- 150 g Greek yogurt (non-fat)
- 1 large Egg
- 0.5 tsp Salt
- 700 g Onions
- 1 tbsp Olive oil
- 250 g Cottage cheese (low-fat)
- 200 g Quark or plain Greek yogurt (low-fat, for filling)
- 3 large Eggs
- 0.25 tsp Black pepper
- 0.25 tsp Nutmeg
- 1 tsp Caraway seeds (optional)
Instructions
Preheat your oven to 180°C (356°F). Lightly grease and line a 10-inch tart pan with parchment paper.
In a large mixing bowl, combine the all-purpose flour, whey protein powder, and 0.5 tsp of salt.
Add 150g of Greek yogurt and 1 beaten egg to the bowl. Mix the ingredients into a dough. If the dough feels too wet, add a small amount of flour, 1 tbsp at a time.
Roll out the dough on a floured surface and press it into the tart pan. Trim any excess dough and pierce the bottom with a fork. Set aside.
Thinly slice the onions. Heat 1 tbsp of olive oil in a large skillet over medium heat and saute the onions until soft and slightly caramelized, about 8-10 minutes. Remove from heat and let cool.
In another bowl, whisk the 3 eggs with the cottage cheese and 200g of quark or plain Greek yogurt. Season the mixture with black pepper, nutmeg, and caraway seeds (if using).
Fold the cooled onions gently into the egg and cheese mixture.
Pour the onion filling into the prepared crust, spreading it out evenly with a spatula.
Bake the Zwiebelkuchen in the preheated oven for 40-45 minutes, or until the filling sets and the top turns golden brown.
Allow the pie to cool for 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 60.0 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1038 mg | 80% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2657 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
