I had a meeting at Johnny Brenda's on Tuesday to talk about this.
For some reason the last few years, I've gotten into quiche.
I think its my time spent working at Royal Tavern. We would have the quiche of the day with some mixed greens.
Anyway-= the quiche that day was a cheddar and smoked ham. The swine is specially smoked for Johnny Brenda's. There was a nice surprise of dill as well.
Paul Kemport, one of JB's and Standard Tap's owners is in the kitchen. Whether its temporary or not, I'm not sure--but its a very good thing while it lasts.