Ponce de Leon Manchego Quiche with Serrano Ham


Ingredients for 10 portions

For the dough

  • 10.6 oz Flour
  • 7.1 oz Butter, softened
  • 1 Egg
  • Salt

For the filling

  • 8.8 oz QimiQ Sauce Base
  • 5 Eggs
  • 3.5 oz Ponce De Leon Manchego cheese, diced
  • 0.7 oz Corn starch
  • Salt and pepper, to taste
  • 2.8 oz Piquillo pepper , diced
  • 3.5 oz Red bell peppers, diced
  • 0.7 oz Garlic, chopped
  • 4.9 oz Serrano ham, diced
  • 5.3 oz Asparagus tips


  1. For the pastry: knead the ingredients together to form a smooth pastry. Wrap in cling film and allow to chill for approx. 30 minutes.
  2. Roll out the pastry and line a prepared greased tin.
  3. For the filling: mix the QimiQ Sauce Base with the eggs, half of the Ponce De Leon Manchego cheese, corn starch, salt and pepper.
  4. Arrange the vegetables and Serrano ham onto the pastry and cover with the QimiQ mixture. Top with the asparagus tips and finish with the remaining Ponce De Leon Manchego cheese.
  5. Bake in an oven at 320 °F for approx. 50 minutes

QimiQ Sauce Base Advantages

  • Pastry remains crispy for longer
  • Enhances the natural taste of added ingredients
  • Quick and simple preparation