Vidalia Onion and Ham Quiche
User Reviews
3.7
93 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
chilling
2 hrs
-
Total Time
3 hrs 5 mins
-
Servings
8
-
Calories
454 kcal
-
Course
Main Course
-
Cuisine
American
Vidalia Onion and Ham Quiche
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Vidalia Onion and Ham Quiche is perfect for brunch or a light dinner.
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Ingredients
crust
- 2 1/2 cups flour
- 2 sticks unsalted butter cold and cut in pieces
- 1 tsp salt
- 1/4 cup ice water more if necessary
quiche
- 2 Vidalia onions halved and thinly sliced
- 2 Tbsp olive oil
- 1/4 lb Black Forest ham sliced thin from the deli counter
- salt
- Fresh cracked pepper
- fresh thyme leaves
- 5 large eggs room temperature
- 1 8 oz container Marscapone cheese room temperature
- 1 cup heavy cream half n half, or 1/2 milk, 1/2 cream
- 1/2 cup grated Parmesan cheese
Instructions
pie crust
- Put the flour salt and in a processor and pulse to combine.
- Add the pieces of butter and process until grainy.
- While pulsing, add in the ice water, starting with 1/4 cup, just until the dough comes together.
- Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
- Cut the amount in half, shape into disks, and wrap each disk in plastic.
- Refrigerate for 2 hours before rolling out one of the disks to fit your pie or tart pan.
- Put the tart pan back in the refrigerator to keep it cold while you make the quiche filling.
quiche
- Preheat oven to 350F
- Heat 2 Tbsp of olive oil in a large shallow pan and saute the onions until they are softened and translucent. Season with salt, pepper and thyme leaves.
- Layer all the ham slices on top of each other and roll the whole pile up tightly. Slice the roll into thin ribbons. I like to cut the ham this way so it gets incorporated throughout the quiche, and the thin ribbons complement the onion slices. Add to the onions and mix well.
- In the bowl of a food processor put the eggs, cream, Marscapone and Parmesan cheeses. Whirl until thoroughly blended.
- Distribute the onion and ham mixture evenly onto the dough in your quiche pan.
- Pour the custard mix evenly over the top. Use as much of the custard as necessary to fill but not overfill your pan.
- Bake for about 45-50 minutes until the quiche is browned and set and a toothpick comes out clean.
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
181mg
(60%)
Sodium
619mg
(26%)
Potassium
238mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1087IU
(22%)
Vitamin C
4mg
(4%)
Calcium
155mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 181mg | 60% |
| Sodium | 619mg | 26% |
| Potassium | 238mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 155mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.7
93 reviews
Good
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