Easy Ham Cheese Quiche (Print Version)

# Ingredients:

→ Crust

01 - 1 homemade or store-bought pie crust

→ Filling

02 - 6 large eggs from the farmers market
03 - 1/2 cup of fresh heavy cream
04 - 1/2 cup whole milk straight from the fridge
05 - A good pinch of salt (about 1/2 teaspoon)
06 - A few cracks of black pepper (about 1/4 teaspoon)
07 - 1 cup of nutty Gruyere cheese, freshly shredded
08 - 1 cup of diced ham (I love using leftover holiday ham)
09 - 2 green onions, sliced thin as paper

# Instructions:

01 - Take your pie crust out of the fridge and let it warm up a bit until it's pliable. Dust your counter with a light snowfall of flour, then roll the dough into a circle about 13 inches across and 1/8 inch thick. Drape it into your pie dish, leaving about an inch hanging over the edge. Fold that extra bit under itself and press it against the rim. Make it pretty with your fingers by crimping the edges however you like. Pop it in the freezer for 20 minutes to firm up.
02 - While your crust is chilling out in the freezer, crank your oven to 425°F. Once the crust is nice and cold, line it with parchment and fill with pie weights or those beans you've had forever but never cooked. Slide it into the hot oven for 10-12 minutes until the edges look dry and slightly blonde. Pull out the weights and parchment, then poke tiny holes all over the bottom with a fork. Back into the oven it goes for another 6-8 minutes until it's looking dry and lightly golden all over. Let it cool while you work on the filling. Turn your oven down to 350°F.
03 - Grab a mixing bowl and crack in those eggs. Pour in the cream and milk, sprinkle with salt and pepper, then whisk until everything's dancing together. Fold in most of your ham (about 3/4 cup), most of your cheese (about 3/4 cup), and all those lovely green onions. Pour this mixture into your cooled crust. Set the pie dish on a baking sheet to catch any potential spills.
04 - Slide your quiche into the oven and let it bake for 30 minutes. Pull it out briefly and scatter the remaining ham and cheese over the top - this makes for a beautiful finish. Back into the oven for another 20-25 minutes until the filling has puffed up proudly and doesn't jiggle when you give it a gentle shake.
05 - This is the hardest part - waiting! Let your quiche cool for a full 30 minutes before slicing. This helps the filling set properly so you get those picture-perfect slices. If you're feeling fancy, sprinkle a few more sliced green onions on top just before serving.

# Notes:

01 - Pat your diced ham really dry before adding it to prevent a soggy quiche. For extra flavor, you can even brown it in a dry skillet for 5-6 minutes until it gets some color.
02 - If you're adding veggies, make sure to cook them until all moisture is gone - nobody wants a watery quiche!
03 - Always let cooked fillings cool before mixing with the egg custard, or you'll end up with scrambled eggs.
04 - A pastry mat with measurements makes rolling out the perfect-sized crust so much easier.
05 - If you notice the edges browning too quickly, just tent them with some foil or use a pie shield.

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