Vidalia Onion And Ham Quiche Recipes

VIDALIA ONION PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, cook onions in butter for about 10 minutes, or until clear and soft; stir often. Reserve juices.
• In a large bowl, mix onions with eggs and sour cream. Stir in onion juices, butter and cheese. Add salt and pepper and hot sauce to taste. Make sure all ingredients are well blended and then pour into the 2 pie shells.
• Sprinkle grated cheese and paprika on top of pies. Bake in preheated oven for 20 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake for an additional 30 to 40 minutes, or until lightly browned on top. Let cool for a few minutes to settle before slicing.

VIDALIA ONION QUICHE

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.

VIDALIA ONION AND HAM QUICHE

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

VIDALIA ONION AND HAM BRUSCHETTA

Steps:

• Preheat oven to 400 F.
• In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard.
• Arrange bread in a large baking sheet; top with ham mixture.
• Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly.
• Serve immediately at room temperature.