Saturday: Zwiebelkuchen

It's the time of year when at least one zwiebelkuchen needs to be made to go with the Federweisser that's available.

This time I followed Andrea's usual recipe with the exception of using piment d'espelette instead of cayenne.

The results, together with a big salad and a bottle of white suuser (Schlipfer), made for a very nice seasonal meal.