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  • 3 tablespoons extra-virgin-olive oil
  • 2 large Vidalia onions, sliced
  • 3/4 pound smoked ham, cubed
  • 8 large eggs
  • 1 quart heavy cream
  • Kosher salt and freshly ground black pepper


  • Preheat the oven to 375 degrees F.
  • Heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
  • Slowly cook the onions, stirring, until they caramelize and release their natural sugars.
  • Add a couple of tablespoons of water to help the onions break down, if needed.
  • Toss in the ham, cook, stirring, for about 10 minutes to get some color on it. Remove from heat.
  • In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper.
  • Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan.
  • Cover loosely with foil and bake for 1 hour and 30 minutes.
  • Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly.
  • Remove to a wire rack and let cool for 30 minutes.

Categories: Breakfast 
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