Vidalia Onion and Ham Quiche

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.

Vidalia onions were developed in Georgia during the Depression because they grew well in the local sandy soil.  At first the farmers didn’t know what to make of the unusually sweet onions, but for obvious reasons they soon became popular and have since gained cult status.  France and Italy aren’t the only ones who have ‘terroir’ and fancy legal protection for their special foods. Vidalia onions were officially branded and trademarked in the 1980s and by law they can only be grown in certain parts of Georgia where the low sulfur soil produces their distinctive sweetness.

If you can’t find Vidalia onions, you will definitely find  ‘unofficial’ varieties at your local store, just look for ‘sweet onions’.  And there are other well known sweet onions besides Vidalias; the Walla Walla, from Washington, and Hawaiian Maui onions are just a couple that come to mind.

First up, the crust.  This one is Martha’s and it makes 2 crusts, so freeze the other half for later.  I like to use tart pans with removable bottoms for quiches, not only does the finished product look better, they make the cutting easier and somehow everything just tastes better out of a fancy pan.




This quiche has a creamy texture and a subtle flavor.  The little ribbons of onion and ham give it an interesting texture.  It’s dressed up comfort food, great as an appetizer with a glass of wine, or a light lunch or dinner.

I use the crust unbaked, but if you like a crisper crust you can blind bake it briefly before adding the filling.

I love quiche!

Vidalia Onion and Ham Quiche

Vidalia Onion and Ham Quiche

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

  1. Make the crust ~ put the flour salt and in a processor and pulse to combine.
  2. Add the pieces of butter and process until grainy.
  3. While pulsing, add in the ice water, starting with 1/4 cup, just until the dough comes together.
  4. Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
  5. Cut the amount in half, shape into disks, and wrap each disk in plastic.
  6. Refrigerate for 2 hours before rolling out one of the disks to fit your pie or tart pan.
  7. Put the tart pan back in the refrigerator to keep it cold while you make the quiche filling.
  8. Set oven to 350F
  9. 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.
  10. 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.
  11. In the bowl of a food processor put the eggs, cream, Marscapone and Parmesan cheeses. Whirl until thoroughly blended.
  12. Distribute the onion and ham mixture evenly onto the dough in your quiche pan.
  13. Pour the custard mix evenly over the top. Use as much of the custard as necessary to fill but not overfill your pan.
  14. Bake for about 45-50 minutes until the quiche is browned and set and a toothpick comes out clean.
https://theviewfromgreatisland.com/vidalia-onion-and-ham-quiche/

 

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Vidalia Onion and Ham Quiche ~ this quiche is a light and easy lunch or dinner, and any sweet onion will work in this quiche recipe. #quiche #lunch #ham #sweetonions #hamquiche #easyquicherecipe #piecrust #homemadequiche

 

 

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27 Comments

  • Reply
    Lynn Spencer
    December 6, 2017 at 4:48 am

    Could you make this ahead of time? Like the night before and bake in the am? Or would it be best to mix everything up and then pour the mixture into the pie crust in the a.m?

    • Reply
      Sue
      December 6, 2017 at 7:40 am

      I would mix everything up the night before, and then fill and bake the next day. Alternatively you could make the quiche, cool it completely, wrap well, and freeze it fully cooked.

  • Reply
    mary Back
    August 12, 2013 at 1:23 pm

    This appears to be the finest quiche I’ve ever ever ever seen! Can hardly wait to enjoy it with my family! All will be delighted (including me)! Thanks ever so much for this luscious recipe!

  • Reply
    Lea Ann (Highlands Ranch Foodie)
    April 15, 2012 at 7:16 pm

    omg this looks so good. I always look for Vidalia substitutes, better than Spanish onions, but never quite as good. This quiche is bookmarked.

  • Reply
    annie
    April 14, 2012 at 7:53 am

    This looks amazing! Love your photos!

  • Reply
    Kathy
    April 14, 2012 at 2:34 am

    Your quiche looks fabulous! And your photos are beautiful!

  • Reply
    Claudia
    April 13, 2012 at 4:57 pm

    This is a true “comfort me with onions” recipe. And I did not know much the Vidalia onion – so an especially fun read.

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