I was turned on to this recipe by a friend who found it in our local newspaper, the Burlington Free Press, and have been dying to make it ever since. I found the original to be just slightly bland, so I made a few updates to the recipe and it turned out every bit as amazing as I could have hoped. I can’t wait to make it again!
I often find myself looking blankly into my fridge and trying to figure out what kind of concoction I can come up with for dinner without going to the grocery store. This lovely ham, tomato and cheese quiche was the product of one such exploration.
If there is one thing that can ALWAYS be found in my fridge, it is a large block of Cabot Creamery’s Extra Sharp Cheddar Cheese. It is, as far as I am concerned, the very best cheddar cheese there is, no question. I also, always seem to have eggs and this time of year try to put fresh tomatoes in every meal, because they are simply heavenly this time of year. It also just so happened that I had some thick sliced deli ham, left over from some omelets I made over the weekend.