2 tablespoons minced herbs, such as chives, parsley, cilantro, or oregano, black pepper, to taste
2 tablespoons cake flour
1 1/4 teaspoons baking powder
4 ounces Queijo São Jorge, Manchego, or Parmigiano-Reggiano cheese, grated on the medium holes of a box grater
4 ounces creamy, mild feta cheese, or other fresh cheese, drained and crumbled into 1/2-inch pieces
slice (1 ounce) presunto or prosciutto, cubed
Preheat the oven to 350°C (180ºC). Line a 4-by-8-inch rectangular loaf pan with parchment paper and set aside.
In the bowl of an electric blender, beat the eggs on medium until thick and lemon yellow, about 3 to 5 minutes. Add the milk, olive oil, herbs, and pepper and combine until combined.
In a small bowl, sift the flour and baking powder together. Add the Queijo São Jorge and feta and toss to coast. Fold the flour-and-cheese combination into the egg combination until no traces of flour can be seen. Add a bit more milk if the dough appears dry. Fold in the presunto.
Spoon the batter into the pan and smooth the top with a spatula. Bake for 40 minutes or until golden brown. Remove to a rack and let cool in the pan until just warm to the touch before turning out. Serve warm or at room temperature.