Vidalia Onion and Ham Quiche
The View From the Great Island
Vidalia Onion and Ham Quiche ~ Vidalias are famous for being so mild they can be eaten raw, like an apple, but they're wonderful cooked as well ~ any sweet onion will work in this wonderful quiche.
- 2½ cups flour
- 2 sticks unsalted butter, cold and cut in pieces
- 1 tsp salt
- ¼ cup ice water, more if necessary
- 2 vidalia onions, halved and thinly sliced
- 2 tbsp olive oil
- ¼ lb Black Forest ham, sliced thin from the deli counter
- fresh cracked pepper
- fresh thyme leaves
- 5 eggs (room temperature)
- 1 oz 8 container Marscapone cheese (room temperature)
- 1 cup heavy cream, half n half, or 1/2 milk, 1/2 cream
- ½ cup grated Parmesan cheese
- Make the 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.
- Set 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.
View the recipe instructions at The View From the Great Island