Bake the pie crust as directed on the package for “blind baking” or pre-baking a crust for a custard pie. It will get baked again with the filling, but pre-baking just ensures your crust won’t be soggy.

Whisk together the eggs and half and half and season with salt and a few grinds of pepper. Stir in the ham and cheese and pour the custard over the quiche and bake at 375 degrees until set and no longer jiggly, about 40-50 minutes, covering the outside edges of the crust with foil if they are browning too quickly. Cool completely before slicing.