Serrano Ham and Manchego Quiche
Yield: 1 Quiche, 8 – 10 ServingsIngredients:
1 each Pie crust shell, 9 inch, unbaked 1/4 tsp. Butter 1 cup Leek, sliced 1 cup Spanish Serrano ham, cut into thin strips 1 tsp. Parsley, chopped Salt, to season Fresh ground black pepper, to season 1 1/2 cup Spanish Manchego cheese, shreddedFor Custard:
4 each Eggs 1 cup Cream or milk Pinch Ground nutmeg 1/4 tsp. Salt 1/8 tsp. Fresh ground black pepperMethod:
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a sauté pan or skillet over medium heat. Add leek and Serrano ham, sauté for 3 - 4 minutes. Remove from heat and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled leek / Serrano ham mixture in pie shell and spread evenly. Top with shredded Spanish Manchego cheese and sprinkle with chopped parsley. Pour in custard and gently tap quiche on work surface to remove "air pockets". Bake at 350 - 75 degrees F for 45 - 50 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing. Serve with Fresh Fruit.Chef Larry's Notes:
Authentic Serrano Ham and Manchego Cheese can be food in specialty food stores such as Pata Negra / Costa Brava on Garnet Avenue in Pacific Beach.
1 each Pie crust shell, 9 inch, unbaked 1/4 tsp. Butter 1 cup Leek, sliced 1 cup Spanish Serrano ham, cut into thin strips 1 tsp. Parsley, chopped Salt, to season Fresh ground black pepper, to season 1 1/2 cup Spanish Manchego cheese, shreddedFor Custard:
4 each Eggs 1 cup Cream or milk Pinch Ground nutmeg 1/4 tsp. Salt 1/8 tsp. Fresh ground black pepperMethod:
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a sauté pan or skillet over medium heat. Add leek and Serrano ham, sauté for 3 - 4 minutes. Remove from heat and cool. Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled leek / Serrano ham mixture in pie shell and spread evenly. Top with shredded Spanish Manchego cheese and sprinkle with chopped parsley. Pour in custard and gently tap quiche on work surface to remove "air pockets". Bake at 350 - 75 degrees F for 45 - 50 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15 - 20 minutes before slicing. Serve with Fresh Fruit.Chef Larry's Notes:
Authentic Serrano Ham and Manchego Cheese can be food in specialty food stores such as Pata Negra / Costa Brava on Garnet Avenue in Pacific Beach.
