EGGPLANT AND HAM QUICHE

Of all the pies I've done, this is one of the ones I liked. The filling is very juicy, tomato speck at the base, and great contrast with provolone cheese, delicious. As for the cheese ... I put a fresh provolone, but we can use the heat, a semi-cured Manchego or even a freshly grated Parmesan. I would choose the Manchego as a second option, fits well with the flavor of ham.

The pastry if you like, you can make it home but I think my hand is well known on these issues. There are to choose from and if we find one you like, saves much time in preparing the dish.

Do not know when it's that good, if cold or warm. Try it.

Ingredients:

- 1 pastry sheet
- 2 large eggplants
- 150 grams of chopped ham
- 1 large onion
- 2 tablespoons tomato sauce
- 200 ml cooking cream (1 small brick)
- 2 eggs
- Salt, pepper and nutmeg
- Olive oil
- Provolone


Preparation:

Roll out the dough to cover the mold. Prick the bottom with a fork, we put parchment paper the same diameter and some weight on it (some chick peas, for example). Preheat oven to 180 º C and we put the mold 10 or 12 minutes completely covered with aluminum foil. Once this time, remove the paper and leave 5 or 6 minutes. We removed the rest of the paper with the weight we put. Leave to cool. In this way the dough is golden, crisp and firm.

While the dough is in the oven, begin to soften, in a large skillet, onion strips. Peel the eggplants and cut very small dice and add to onion. We put a little salt and gently sauteed continue until tender. Add the chopped ham. Stir and overturned it in a sieve to release the oil.

In a bowl, beat eggs, add cream, salt, pepper and nutmeg. Once well mixed, we add the eggplant with ham and fill the pan previously greased with two tablespoons of tomato sauce. Cover with sliced ​​cheese. The cover with aluminum foil and placed in the oven 20 minutes or until when pierced with a toothpick comes out clean.