Zwiebelkuchen (German Onion Tart) vs Quiche Lorraine: The Quintessential French Savory Tart

Both tarts pair bacon, onion, egg and a hint of nutmeg, but they balance them very differently. Zwiebelkuchen piles a full kilo of onions, slowly softened in bacon fat until sweet and translucent but not browned, onto a soft, risen yeast dough, then binds them with a tangy sour cream and egg topping, with caraway as an optional accent. Quiche Lorraine reverses the proportions: a blind-baked shortcrust shell holds a rich custard of eggs, heavy cream and milk, where smoky bacon leads and a single small onion plays a supporting role.