Vidalia Onion and Ham Quiche
User Reviews
3.7
-
Prep Time
15 mins
-
Cook Time
50 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
Description
The Vidalia Onion and Ham Quiche starts with a traditional pie crust crafted from flour, cold butter, salt, and ice water, chilled thoroughly before rolling out. The filling features Vidalia onions gently sauteed in olive oil until translucent and seasoned with salt, pepper, and fresh thyme leaves. Thin ribbons of Black Forest ham are layered to spread flavor throughout. The custard combines large eggs with mascarpone cheese and a mixture of heavy cream and half-and-half (or milk and cream) for creaminess, enriched by grated Parmesan cheese. Baking the assembled quiche at 350°F melds these flavors into a smooth, savory tart with a golden crust and tender interior. The combination of fresh, sweet onions with smoky ham creates a harmonious filling. This quiche can be served warm or at room temperature as a filling main dish or accompaniment, ideal for casual meals or gathering occasions.
Ingredients
crust
- 2 1/2 cups flour
- 2 unsalted butter cold and cut in pieces, sticks (units not specified
- 1 tsp salt
- 1/4 cup water more if necessary, ice
quiche
- 2 onions halved and thinly sliced, Vidalia
- 2 Tbsp olive oil
- 1/4 lb Black Forest ham sliced thin from the deli counter
- salt
- black pepper fresh cracked
- thyme fresh leaves
- 5 egg room temperature, large
- 1 8 oz mascarpone cheese room temperature, container
- 1 cup heavy cream half n half, or 1/2 milk, 1/2 cream
- 1/2 cup Parmesan Cheese grated
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 DetailsNutrition 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.
User Reviews
Overall Rating
3.7
You'll Also Love
