Step 1: Preheat your oven to 375°F (190°C). Unroll the refrigerated pie crust and gently fit it into a 9-inch pie dish. Crimp the edges decoratively.
Step 2: Line the pie crust with parchment paper and fill with pie weights, dried beans, or rice. This step is crucial for blind baking to prevent a soggy bottom.
Step 3: Bake the crust for 15 minutes. Carefully remove the parchment paper and weights, then bake for another 5-7 minutes, or until the crust is lightly golden. This initial bake helps create a sturdy foundation for your quiche recipe. Remove from oven and reduce oven temperature to 350°F (175°C).
Step 4: While the crust is baking, in a medium skillet over medium heat, heat the olive oil. Add the diced yellow onion and sauté for 3-5 minutes until softened and translucent. This brings out their natural sweetness.
Step 5: In a large bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and ground nutmeg until well combined and slightly frothy. This is your rich and creamy quiche custard.
Step 6: Sprinkle the sautéed onions, diced cooked ham, and shredded sharp cheddar cheese evenly over the bottom of the pre-baked pie crust.
Step 7: Carefully pour the egg mixture over the fillings in the pie crust. Ensure the ingredients are evenly distributed.
Step 8: Bake for 40-50 minutes, or until the center is just set and a knife inserted near the center comes out clean. The top should be beautifully golden brown. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
Step 9: Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This resting time allows the custard to fully set, ensuring perfect slices.