Vidalia Onion And Ham Quiche Recipes

VIDALIA ONION QUICHE

Vidalia Onion Quiche image

This is my contribution to "May--Vidalia Onion Month". Who knew there was such a thing. This quiche is sweet and mild. Wonderful served with a salad and a crusty roll. Enjoy!

Provided by Diana 2

Categories One Dish Meal

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 lbs vidalia onions, about 4 thinly sliced
9 inches unbaked pie shells
1 1/2 cups grated swiss cheese or 1 1/2 cups cheddar cheese
6 eggs
1 1/2 cups cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chives, chopped

Steps:

Preheat oven to 350°.
Melt butter in a large frying pan, and add sliced onions.
Sautéuntil transparent. Set aside to cool.
Sprinkle 1 cup of cheese in the bottom of the pie plate.
Add the cooled onions.
Mix together eggs, cream, salt and pepper.
Pour over the onions and top with remaining cheese and chives.
Bake for 40 - 50 minutes, or until mixture is set.
Allow to cool slightly before serving.

Nutrition Facts : Calories 542.8, Fat 38, SaturatedFat 18.5, Cholesterol 286.1, Sodium 430.4, Carbohydrate 33.1, Fiber 3.3, Sugar 7.4, Protein 18.5

VIDALIA ONION AND HAM QUICHE

VIDALIA ONION AND HAM QUICHE image

Categories Egg Brunch Bake Christmas Easter Thanksgiving Casserole/Gratin Ham

Yield 8 people

Number Of Ingredients 18

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
Vidalia Onion and Ham Quiche
oven to 350
Crust for a 9″ round or 8×12 rectangle tart pan
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

Steps:

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. Vidalia Onion and Ham Quiche oven to 350 Crust for a 9″ round or 8×12 rectangle tart pan 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 cl

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