Quiche realfooding

Cut the onion into small cubes and poach for 3-4 minutes.

Once browned, add the rest of the vegetables and simmer for 10 more minutes. I cut both the green asparagus and the zucchini into small slices and cubes.

Mix the eggs with the beaten fresh cheese, season with salt and pepper and stir well until a homogeneous mixture is formed.

The last ten minutes of cooking the vegetables, turn up the heat so that they are golden brown.

Mix the liquid mixture with the vegetables, the Iberian ham cut into small cubes and the cheese.

Sauté the green asparagus that we are going to use to decorate, introduce the mixture in a mold and decorate. Bake for 30-35 minutes at 180-200 degrees.