A quiche is a perfect vehicle for using up leftover ham or other meats, and a great way to incorporate those last garden tomatoes if you want to use them in something other than a salad. Chef Brian Doherty, the executive chef at Kirkland’s Woodmark Hotel and Still Spa, has just the recipe for you to try out this summer. Adjusted for home cooks, it includes a shortcut of using a frozen pie crust as a time-saver. Served alongside a salad, quiche can be enjoyed for any meal.
- 1 (9-inch) frozen pie crust
- 1 tablespoon butter
- ½ medium yellow onion, diced
- 4 large eggs
- 1 cup half-and-half
- ½ cup heirloom tomatoes cut into bite-sized pieces
- ¼ teaspoon each of fine sea salt and freshly cracked pepper
- 1½ cups diced/cubed cooked ham (leftover or store-bought)
- 1 cup Swiss cheese, freshly grated
- 1 cup cheddar cheese, freshly grated
- Optional garnish: chopped chives, cooked and chopped bacon, additional fresh tomatoes
Preparing the Quiche
Preheat oven to 375°F. Unwrap pie crust and place on a baking sheet. Bake for 10 minutes. Remove and allow to cool slightly.
Add the butter to a nonstick pan and melt over medium-high heat. Add in the diced onion and cook three to five minutes or until soft and translucent. Add in the garlic and stir until fragrant, for about 30 seconds. Remove, set aside, and allow to cool slightly.
In a large bowl, whisk the eggs until lightly beaten. Then whisk in the half-and-half, salt and pepper to taste.
Gently stir in the cubed ham and both cheeses. Stir in the cooked onion and garlic. Add the heirloom tomatoes.
Pour filling into the pre-baked pie crust (still on the baking sheet) and bake on the lower oven rack for 35 to 42 minutes, or until set and slightly jiggly in the center.
Serve warm with optional garnishes as desired.