Preheat your oven to 375°F.

Fit the crust into a deep 9-inch pie dish at least 2 inches deep and crimp the edges. Set on a rimmed baking sheet.

Line with parchment and fill with pie weights. Bake for 15 minutes; remove weights and parchment and bake another 5 minutes until the bottom looks dry.

Let the crust cool slightly. Keep the oven at 375°F.

In a large bowl, whisk together 5 large eggs, 1 cup of heavy cream, ½ cup of whole milk, 1 tablespoon of Dijon mustard, ½ teaspoon of salt, and ¼ teaspoon of black pepper.

Stir in 1½ cups of diced ham (cut into ½-inch cubes), 1½ cups of shredded sharp cheddar cheese, and 2 tablespoons of chopped fresh chives or green onions.

Pour filling into the crust, leaving 1/4 inch below the rim. If any filling remains, bake separately in a greased ramekin rather than overfilling.

Bake for about 40-50 minutes until the center reaches 165°F and has only a gentle wobble. Cover the crust edges if browning too quickly.

Let cool for at least 15-20 minutes before slicing (this helps it set properly).

Serve warm or at room temperature with a side salad.