Vidalia Onion And Ham Quiche Food

ONION QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
• In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
• Bake in preheated oven for 30 minutes, or until eggs have set.

STICKY ONION & CHEDDAR QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

FLOWERING VIDALIA ONION

Steps:

• Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and thyme in a bowl, and set aside. Whisk together the egg and milk in a separate small bowl, and set aside.
• "Flower" the onion by cutting 1 inch off of the top of the onion, leaving the root intact. Make slices in the onion from top to bottom, 1/2 inch apart, making sure not to cut the roots. Gently separate the pieces of the onion making it look like a blossom. Dip the onion flower into the milk mixture, making sure to moisten all of the "petals". Coat the flower with the seasoned flour, and gently shake off any excess flour. Place the onion onto a plate, and refrigerate for 45 minutes.
• Stir together the creamy salad dressing, horseradish, ketchup, paprika, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper, oregano, and 1/4 teaspoon black pepper to make the dipping sauce for the onion.
• Heat the frying oil in deep-fryer to 350 degrees F (175 degrees C).
• Fry the onion in the hot oil until the onion is tender on the inside, and crispy golden brown on the outside, 10 to 12 minutes. Drain upside down on a paper towel-lined plate for several minutes before serving with the sauce.

DEEP DISH HAM QUICHE

Steps:

• Prepare pie crust as directed. Remove from oven and set aside to cool.
• In a large flat-bottomed fry pan, melt the olive oil and unsalted butter. Cook the onions over low-medium heat, until softened, about 15 minutes. Add cubed ham to pan and cook for 5 minutes more. Remove from heat.
• Preheat oven to 375.
• In a medium bowl, whisk togehter the egg, milk, cream, and parsley and season with salt and pepper.
• Spread the onion and ham mixture in the cooked and cooled pie crust. Pour the egg mixture over the top.
• Place on a baking sheet. Bake in a preheated oven for 50-55 minutes.

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.

KAREN'S CHEESE AND ONION QUICHE

Steps:

• Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.

CHEESY QUICHE

Steps:

• Preheat the oven to 350 degrees F. Heavily spray a 12-cup nonstick muffin pan with nonstick cooking spray.
• Heat a large skillet over medium heat. Add the bacon and cook until crispy, about 6 minutes. Remove the bacon to a plate with a slotted spoon and pour 2 to 3 tablespoons of the bacon fat (see Cook's Note) into a large, heatproof bowl. To the bacon fat, add the crushed corn flakes and Cheddar. Stir the mixture together until it starts to clump. Press the mixture into the cups of the prepared muffin pan. Bake until lightly browned, about 5 minutes. Remove and cool slightly on a baking rack in the pan.
• Return the skillet to medium-high heat and add the butter. Once the butter is melted, add the onions and cook until softened and starting to brown, 3 to 4 minutes. Sprinkle on the mustard, salt, paprika and pepper. Stir the collard greens into the onion mixture. Continue cooking the greens, stirring occasionally, until wilted, 5 to 6 minutes. Set aside to cool slightly.
• Whisk together the half-and-half and eggs, then stir in the greens. Pour some of the egg mixture into each crust in the pan to come about three-quarters of the way up and sprinkle on the bacon. Bake until the egg has set and doesn't jiggle, 15 to 20 minutes. Set the mini quiches on a baking rack for 10 minutes to cool. Serve warm or at room temperature.