Prepare the crust as instructed and blind bake it. Add dried beans or pie stones to it before baking so it doesn’t rise and also add tin foil around the edges so it doesn’t burn. Let the crust cool completely.
Preheat the oven to 180C/350F. Add the bacon to a pan and cook until crispy. Set aside on paper towel.
In a mixing bowl, whisk the eggs. Add the heavy cream, ham, bacon, cheese, and green onions. Stir until mixed.
Transfer into the pie crust and add tin foil around the edges to prevent the crust from burning. Bake for 40-50 minutes, or until just set in the middle.
Remove from the oven and let rest for a few minutes, before slicing and serving.
For a crustless quiche, transfer the mixture into a glass baking dish and bake for 25 minutes.TO STORE: Leftovers should always be stored in the refrigerator, completely covered. It will keep for up to 1 week.TO FREEZE: Place slices of the cooked and cooled quiche in an airtight container and store it in the freezer for up to six months. TO REHEAT: While the quiche can be enjoyed cold or at room temperature, you can also enjoy it warmed up. Reheat in a preheated oven for 5-6 minutes.