Joha's Cheesey Quiche

From Ingrid Hoffman: Simply Delicioso

2 Tbsp EVOO
1 C diced ham (preferably Serrano)
8 scallioins, light green parts only, thinly sliced
1 14oz can diced tomatoes, drained
3 large eggs
1 C grated Gouda cheese
1/2 C milk
1/4 C heavy cream
1/4 C sliced kalamata olives
1 Tbsp drained brine-packed capers
Freshly ground pepper
1 premade 9" pie shell

Preheat oven to 350.

Heat the oil in a medium skillet over medium-high heat. Add the ham and scallions and cook until browned, 3-5 minutes. Stir in the tomatoes and cook until they are reduced to a jammy teture, 5-8 minutes.
Whisk the eggs, cheese, milk, cream, olives, capers, and pepper together in a medium bowl. Stir the tomato mixture into the eggs and pour it into the pie shell. Bake the quiche until the eggs are set, 30-35 minutes. Place the quiche on a wire rack to cool for 40 minutes before serving, or serve at room temperature.