Start by rolling out your dough on a lightly floured surface until it’s about 1/8 inch thick. Fit the dough into a 9-inch pie plate, trimming excess. Freeze for 20 minutes to prevent shrinking.

Preheat oven to 425°F. Line crust with parchment and fill with pie weights. Blind bake for 10-12 minutes, then remove weights and bake for another 6-8 minutes until lightly golden. Cool completely.

Reduce oven temperature to 350°F. In a bowl, whisk together eggs, heavy cream, whole milk, salt, and black pepper until smooth.

Stir in diced ham, shredded Gruyère cheese, and green onions into the custard mixture until evenly distributed.

Pour filling into cooled pie crust and bake for 30 minutes until puffed and edges are lightly browned.

Sprinkle reserved ham and cheese over top, bake for an additional 20-25 minutes until the center is set and golden.

Allow quiche to cool for 30 minutes before slicing. Garnish with additional green onions if desired.