This, my friends, I am convinced is voodoo.
I went on a huge quiche kick and made three.freaking.quiches in one week. This recipe was the third that I had tried and is absolute proof that the third time is the charm!
Not only that but this isn’t my first time typing up this post… no… in fact I had a beautiful and well thought out post drafted. Then, the platform I utilize did not autosave. It typically does every few minutes and since it did not, I lost everything.
The whole thing, just gone!
Its that voodoo I tell ya!
Anyways, have you ever had a craving for something so badly but every time you think you nailed it, your efforts just fell short? Let me tell you its always utterly devastating, to say the least, but once I came across this recipe from The View From Great Island I was absolutely gobsmacked!
Speechless… Honestly, no words can do justice to what I had experienced. It was as if life around me started to fade out into the distance as I had what can only be described as a spiritual awakening of sorts.
What was the revelation you ask?
There I said it.
I know, I know- and I apologize for being so vulgar but as I stated I was absolutely speechless and this is just a by-product of that!
Who is this woman even?
High priestist of the local villages coven who specializes in making us mere mortals weak in the knees over her delicious quiches?
IDK… but it’s not too far fetched…
But clearly, when it comes to quiches and spiritual awakenings, all dignity is checked at the door as I endure the motions of my gluttonous rollercoaster.
While the original recipe calls for a homemade pie crust, I was a terrible mortal and just used a frozen store bought one, so please, if you want to full authentic Vidalia Onion and Ham Quiche complete with the amazing homemade crust CLICK HERE.
Otherwise, if you want to continue onto my adaption, thank you for not judging and keep on with your bad self!
2 Large Vidalia Onions; halved and thinly sliced
1/4 Lb Black Forest Ham; sliced thinly
5 Large Eggs; room temperature
8 Oz Marscapone Cheese; room temperature
1 Cup Heavy Cream
1/2 Parmesan Cheese; grated
2 Tbsp Extra Virgin Olive Oil
Salt + Pepper
1-2 Tsp Fresh Thyme; more or less to your taste
Marie Callender’s Pastry Pie Shell
Preheat oven to 350F and heat olive oil over in a large pan over medium heat. Saute onions until soft and translucent then season with salt, pepper and thyme leaves.
Take the stack of black forest ham and roll it up tightly. Using a sharp knife cut them into thin ribbons.
In a stand mixer, combine eggs, cream, Marscapone, and parmesan cheese. beat with the whisk attachment until fully blended.
Scatter ham and onions over the pie shell evenly. Pour the custard mixture evenly over the top being careful not to overfill the pan (there may be some left over).
Garnish with a few extra sprigs of thyme along the outer edge of your quiche and bake for 45-50 minutes, until browned and a toothpick comes out clean.