• Preheat oven to 450F.

Prepare the crust.

• Roll out the pie crust into a 12-inch circle on a floured surface. Line a 9-inch pie dish with crust, pressing firmly against the bottom and upside of the plate. Trim crust to leave 1-inch overhanging. Fold under and flute edge. (Flute edge is the process of pressing a decorative pattern on the top edge of a pie crust before it is baked. ) Prick the bottom of the crust with a fork. This step helps to keep the dough from puffing up during baking.
• Bake for about 8 minutes or until the crust is lightly browned. Remove and place the pie dish on a wire rack to cool.
• Reduce the oven temperature to 375F.

Cook ham, onion, and potatoes.

• Grab a skillet and add the oil to it. Cook ham over medium heat for about 5 minutes, stirring occasionally.
• Add onion and potatoes to the skillet and continue cooking for about 10 minutes until the onion and potatoes are tender, stirring occasionally.

Prepare the custard.

• Whisk half-and-half, eggs, salt, and black pepper in a medium bowl until well blended. Set aside.

Assemble the quiche.

• Grab the pie dish and sprinkle cheese evenly over the bottom of the crust. Add the meat, potatoes, and onions mixture. Pour over the egg mixture and sprinkle with chives or green onions.

Bake.

• Bake for 35 to 40 minutes or until the quiche is set. Check it with a knife inserted into the center. If it comes out clean, the quiche is done. Cool the quiche for 10 minutes before slicing. (it needs time to set inside)