6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
1 cup shredded gruyere cheese (about 4 ounces)
1 9-inch pie crust, thawed if frozen
3 large eggs
1 1/4 cups half-and-half
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground pepper
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
3 tablespoons extra-virgin olive oil
1 5-ounce package mesclun greens (about 8 cups)
4 white mushrooms, very thinly sliced
- Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.