italian suitcase: jamon serrano quiche

After the big venture in making my first ever ravioli, I had some left-over filling to make a good use of.

Preparing a quiche was the easiest tastiest way to use it!

I added an extra egg and 150ml single cream to the left-over filling and it was enough for a 2 portions quiche.

Ingredients for a normal size quiche

200g jamon serrano

200g ricotta

2 eggs

150ml single cream

salt & pepper to taste

1 shortcrust pastry

Preparation:

Use a food processor to chop the jamon serrano and then add the remaining ingredients. Bear in mind that the jamon is already salty, I suggest to taste and then pour in salt if needed.
Prepare the shortcrust pastry in a backing tray and pour in the mix. Preheat the oven at 180˚ and cook for 25 minutes.

ps: As I used a square tray, I had to adjust the pastry and cut our a strip. With the rolling pin I stretched the pastry to a thin layer, big enough to cover a half apple to bake mum's "meline" (baked apples in a shortcrust pastry)