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Saturday, October 29, 2016

Ham and Onion Quiche























I have been making this dish for years, and I have no idea how it is that I didn't post it, yet! It has such a luxurious feel to it, and it is so simple to make. It calls for a homemade crust, which, again, is so darn easy! You'll never want to buy a pie crust from the store again, but it does take 2 hours of chilling time before you make the actual quiche, so make sure you take that time into consideration...this is good for breakfast, lunch, dinner or a snack, and can be made during the week for the family or for guests on the weekend. It keeps for days, although it may not last that long. 

Based on: TheView from Great Island Vidalia Onion and Ham Quiche

To make the crust, put:

2 1/2 cups flour
1 tsp salt

in a food processor and pulse to combine. Add: 

2 sticks unsalted butter, cold and cut in pieces

and process until grainy. While pulsing, add in:

1/4 cup ice water, more if necessary

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 in the refrigerator to keep it cold while you make the quiche filling. You can use a 9" round, 8x12 rectangle, or 9x11 rectangle tart pans.

Prehead the oven to 350. Heat:

2 Tbsp olive oil
2 Tbsp unsalted butter

in a large shallow pan and saute:

2 Vidalia onions, halved and thinly sliced

until they are softened and translucent. Season with:

salt
fresh cracked pepper
1-2 Tbsp fresh thyme leaves, chopped

Add: 

1/4 lb Black Forest ham, cubed

and mix well. In a bowl, combine:

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

Whisk until thoroughly blended. Pull out the crust, roll it out to the shape of the pan you are using and lay it down. Make sure it's not too thick, maybe 1/4" or less. 

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.
























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

Ingredients
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

Crust for a 9″ round or 8×12 rectangle tart pan
2 Vidalia onions, halved and thinly sliced
2 Tbsp olive oil
2 Tbsp unsalted butter
1/4 lb Black Forest ham, cubed
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

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