Savory ham and cheese loaf

Name: Savory ham and cheese loaf
Ingredients: 2 eggs; 1 egg yolk; 300 ml milk; 50 ml oil; 50 g grated Parmesan; 300 g flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 100 g ham cut into small cubes; 100 g cheese or mozzarella cut into small cubes; 10 g sesame seeds or poppy seeds or flaked almonds (optional)

Appetizers - Savory ham and cheese loaf by Catrinel D. - Recipia

An extra egg yolk and Parmesan give this savory ham and cheese loaf a good structure. It’s baked at 180 °C until golden. You can see the pieces of ham and cheese inside, and the crumb stays soft and substantial; you can taste the Parmesan in the batter without it overpowering the filling. I like it best cut into slices about a finger thick. Prep: 5 minutes. Cook: 35-40 minutes. Rest: 60 minutes. Total time: 100-105 minutes. Serves: 8. Approximately 330 kcal and 15 g protein per serving.

Ingredients

2 eggs
1 egg yolk
300 ml milk
50 ml oil
50 g grated Parmesan
300 g flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground pepper
100 g ham cut into small cubes
100 g cheese or mozzarella cut into small cubes
10 g sesame seeds or poppy seeds or flaked almonds (optional)

Preparation

1. Heat the oven to 180 °C. Line a loaf pan with parchment paper. 2. Beat the eggs and egg yolk. Pour in the milk and oil one at a time, then add the grated Parmesan and beat until combined. 3. Stir in the flour, baking powder, salt and pepper. Add the diced ham and cheese and gently fold them in with a spatula. 4. Pour the batter into the pan and, if you like, sprinkle the seeds or flaked almonds on top. 5. Bake for 35-40 minutes, until golden on top and a toothpick inserted in the middle comes out without wet batter on it. Leave the loaf to cool for 60 minutes before slicing.

Notes

A simple green salad goes well alongside, especially if you cut thicker slices. Pressed ham, diced small, is more evenly distributed than torn slices. Very large pieces can pull the batter down. Ham and Parmesan are salty, so 1/2 teaspoon of salt is enough if you choose well-seasoned ham. In a wider pan, the batter layer is lower and may bake faster; in a narrow one, the middle may need more time. Let it cool before covering it, so the steam doesn’t soften the crust. It keeps covered in the fridge for up to 3 days. For dinner, you can bake it earlier in the day, since it slices well cold. Sesame seeds, poppy seeds or flaked almonds only change the topping. The loaf contains gluten, eggs and dairy; sesame and almonds add their respective allergens if you use them.