Step 1

Let the pie crust soften at room temperature until it is ready to roll.

Step 2

On a lightly floured surface, roll the pie dough into a 13-inch circle, about ⅛-inch thick. Press the dough into a 9-inch pie plate. Trim any uneven edges, leaving a 1-inch overhang. Tuck the overhang under and press the crust to the rim of the pie plate. Crimp the crust with your fingers or as you like. Place in the freezer for 20 minutes.

Step 3

While the crust is chilling, preheat the oven to 425°F.

Step 4

Press a piece of parchment paper inside the crust to fully cover it, then fill it with pie weights or dry baking beans. Bake for 10 to 12 minutes until the edges of the crust look dry.

Step 5

Remove the weights and paper. Poke the crust 10 to 12 times all over with the tines of a fork. Return to the oven for 6 to 8 more minutes until the inside looks dry and the crust is lightly golden. Let the crust cool while you make the filling. Reduce the oven temperature to 350°F.

Step 6

In a medium bowl, whisk together the eggs, cream, milk, salt, and pepper. Stir in ¾ cup ham (135g), ¾ cup cheese (75g), and the green onion. Pour the egg mixture into the prepared crust. Place on a rimmed baking sheet.

Step 7

Bake for 30 minutes. Sprinkle the top of the filling with the remaining ¼ cups of ham (45g) and cheese (25g). Continue baking for 20 to 25 minutes more or until the filling is puffed and completely set.

Step 8

Cool for 30 minutes before slicing and serving. Garnish with additional thinly sliced green onion, if desired.