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Lacón quiche with Galician cheese

Aperitif55 minutes10 people250 calories
1/52/53/54/55/5 (47 votes)
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By Irene Arcas

Lacón quiche with Galician cheese2

What a rich quiche we have invented !! Well ... maybe someone had already invented it ... I don't know, but the fact is that this combination that we have been making as we go along has been delicious for me. What we wanted was to make a Galician-style ham and cheese quiche, so what are some of the most typical ingredients in Galician cuisine? We choose ham, potatoes, arzúa ulloa / tetilla cheese, oil and, of course, peppers. So we would have that touch «Galician style».

It is creamy, tasty and crunchy. Delicious !! It is a perfect option when you have several people at home for dinner and you want to have a snack. Or if you have to take something to a dinner with friends, it is ideal. You can also freeze it in portions and thaw it at room temperature.

Quiche with ham and Galician cheese

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We prepare a ham and cheese quiche but Galician style, so what are some of the most typical ingredients of Galician cuisine? We choose ham, potatoes, arzúa ulloa / tetilla cheese, oil and, of course, peppers. So we would have that touch "Galician style". 

Quiche with ham and Galician cheese
  • Irene Arcas
  • Kitchen: cuisine
  • Recipe type: snacks
  • Calories: 250
  • Rations: 10
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 sheet of shortcrust pastry (rounded)
  • 100 g of potatoes in pieces as for Russian salad
  • 150 g of pork chopped
  • 100 g of tetilla or arzúa ulloa cheese
  • 1 brick of whipping cream (200ml)
  • 40 g cornstarch
  • 30 butter g
  • 50 g olive oil
  • 1 teaspoon paprika sweet
  • shawl
  • pepper

Preparation

  1. We preheat the oven to 200º.

  2. We put 500 g of water with a pinch of salt in the glass and put the potatoes, chopped as for salad, in the basket. We introduce it and we program 20 minutes, varoma temperature, speed 2. 

  3. While the potatoes are cooking, we put the quiche dough in a rounded ovenproof dish (I'll leave the baking paper it brings) and prick the base with a fork. When the oven has reached 200º, we introduce the empty quiche dough and the bake 15 minutes at 200º. This way it will stay crispy when we fill it.

  4. We remove the basket and let the potatoes drain in it. When they have drained we put them in a bowl and reserve. We remove the water from the glass.

  5. We pour the oil into the glass and heat it 1 minute, temperature 100º, spoon speed. Then we add the paprika and stir 3 seconds, speed 2. We pour this mixture of oil and paprika over the potatoes that we had reserved and stir well. We also add the chopped cheese and the ham. Remove again and reserve.

  6. Without washing the glass, we make a bechamel with the cream, cornstarch, butter, salt and pepper. We program 6 minutes, temperature 90º, speed 3.

  7. Add the béchamel to the bowl with the potatoes and stir with the help of a spatula.

  8. Spread this mixture on the base of the semi-baked tartlet and bake at 200º for 25-30 minutes (heat up and down) or until it is golden on the surface. Delicious !!

  9. We wait at least 15 minutes before serving it.


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  1.   Rosary said
    ago 5 years

    Good morning, I have a question in step 6, to make the bechamel, put all the ingredients and program the time you say and that's it, I've ever made the bechamel for croquettes or lasagna and fry the flour first ... So my question is that, it is done as you put in step 6 and that's it ... Thank you, the recipe for almogrote buenissima

    Reply to Rosario
    1.    Irene Arcas said
      ago 5 years

      Hello Rosario, that's it, all at once. Let's say that in this case it is not a bechamel to use, but a cream with cream (and usually egg, although in our case it does not have it) for the quiche. So easy 😉
      Thanks for writing to us!! Have you already made the almogrote? I'm very glad that you liked it 🙂 a big kiss!

      Reply to Irene Arcas