Spinach, iberian ham and manchego cheese quiche

Spinach, iberian ham and manchego cheese quiche recipe:

With this spinach, Iberian ham and manchego cheese recipe you will learn how to prepare a simple and quick dish, which you can serve as a starter at lunch or as a main course at dinner. With vegetables, meat and eggs, this quiche without cream that we are going to prepare is a balanced meal that everybody will like.

How to make spinach, Iberian ham and manchego cheese quiche:

1. First, preheat the oven 390ºF, top and bottom, while you prepare the filling.
2. Chop the half onion and the garlic clove. Add them to a pan with the extra virgin olive oil from Spain. Add a little salt and pepper and sauté for a few minutes on medium heat.
3. Then add the spinach and the cubes of Iberian ham. Cook everything for about 5 minutes. If the spinach is fresh, cover the frying pan until the leaves shrink a little. Then, turn off the heat but leave the mix in the frying pan.
4. In a bowl, whisk the three eggs with a pinch of nutmeg. Since the recipe includes ham, you do not need to add more salt to the eggs. Once the eggs are whisked, add half of the grated cheese and mix again.
5. In a quiche or cake baking pan, place the short pastry sheet, adjusting it well to the edges. Normally, these doughs come with a baking paper attached; if so, leave it on, and if it doesn't come with one, place one on the pan before putting the pastry.
6. Pierce the bottom of the dough with a fork several times and then put the pan in the oven, which is already hot at 390ºF, for 10 minutes. After that time, take it out of the oven, the goal is that the dough cooks a little on its own before adding the filling.
7. Add the whisked eggs over the baking pan with the previously cooked ingredients, mix everything and pour it into the pan with the dough. Distribute the content so that it is even and put the rest of the grated Manchego cheese on top.
8. Put the baking pan in the oven and cook for 30 minutes, until the pastry looks toasted. If you see that the pastry has been toasted too quickly and is close to burning, cover the quiche with aluminum foil. After half an hour, turn off the oven and the quiche will be finished

Did you see how simple? In less than an hour you can have a spinach, Iberian ham and Manchego quiche ready without using cream. You can also learn how to make other variations like this sweet potato and spinach quiche or this other broccoli and cheddar cheese quiche. Try them all!