SAVOURY WHOLEMEAL BREAD WITH HAM, CHEESE & QUINCE PUDDING

starter or first course.
1 hour 30 min.
easy
8 - 12 servings

Ingredients:

250 g thinly sliced country, 'bodega', 'recebo' or 'Iberian' ham. Whichever you prefer.
200 g sliced cheese that melts easily ('Manchego', Emmental, Gouda, Edam, semi-cured, soft, etc.).
200 g sliced Valliser quince (as thinly sliced as possible).
Wholemeal bread without crusts (better if these are slices of bread for canapés).
3 eggs.
0.5 l milk
Salt & pepper.

Preparation:

Grease a baking dish (28 cm approx.) with butter or oil.

Next, beat the eggs into the milk in a bowl. Add a pinch of salt and pepper and put aside.

Now, begin to create the pudding. Fully cover the base of the dish with the slices of ham. Let the slices ride up the sides of the dish.

Carefully moisten the slices of wholemeal bread in the beaten eggs and milk and add the ingredients in layers: bread, cheese, Valliser quince and sliced ham. Continue until reaching the top of the dish (in our case, three layers and one of bread to top it off).

Cover the pudding with the ham that rode up the sides.

Lastly, place in a preheated oven at 180º for about 30 minutes. It is ready when you can insert a toothpick and remove it without any trace of the pudding. Allow to cool before removing from the dish.

Tip:

To avoid having a crust, cover the dish with aluminium foil to protect it from direct heat.