Hungarian style onion quiche

This is one of my favourite reicpes with onions. This is the kind of food that I could eat as long as I have any of it in front of me. Not the quickest recipe in the world but the good thing is that it can be completely different when it's still hot and when it gets cold. You make one quiche and you can eat it for days. Don't let the amount of ingredients frighten you, it's absolutely worth it in the end. 

Ingredients: 

For the filling:

• 2 kgs of onions
• 6-8 big cloves of garlic
• 10 dkgs of sliced bacon
• 5 dls of sour cream
• 1 tablespoon of caraway seeds
• 2 eggs
• 15 dkgs of cheese 
• salt, pepper 

For the crust:

• 37 dkgs of plain flour
• 3 dkgs of bran meal 
• 5 dkgs of yeast
• 1.5 dls of milk
• half a dl of vegetable oil
• salt, pepper

Cut the bacon in little pieces and fry them in a bit of oil. The onions need to be cut in thin slices. When the bacon is done, add the onions and the chopped garlic. Sprinkle the salt on top and give it a good stir. Cover the pan and let it steam for half an hour, give it a stir from time to time. Then remove the lid and let the onions brown a little bit. Add some salt and pepper to the sour cream and mix it thoroughly with the two eggs.

Meanwhile measure the flour and the  bran meal and mix them together. Add the yeast to the warm milk, maybe add a tiny bit of sugar too to help the yeast to rise. Then mix the flour with the yeast and the milk, the oil and all the other ingredients. Kneed it until you get a flexible dough. Let it rise until it's double the original size. Then you can get a deeper baking tin, lay some parchment paper on it and roll out the dough so that it fits into the pan plus it has a 1 cm high crust on each side. Spread the onion mixture on top of the crust and carefully pour the sour cream on top. Sprinkle the grated cheese on top of the whole thing and bake it in the oven at 200 deg Celsius until it becomes golden brown.