Ham, Gruyere and scallion quiche

Let a disc of pie dough warm on the counter until it rolls without cracking.

On a well-floured surface, roll into a 13-inch circle about an eighth of an inch thick.

Transfer to the pie dish on the rolling pin, fold the edge under and crimp.

Freeze at least 20 minutes so the crust does not slump.

Heat the oven to 425.

Cook the diced ham over medium heat, stirring often, 5 to 7 minutes until the excess water is gone and it darkens; fillings must not be wet.

Line the frozen crust with parchment, prop the sides with a few layers of foil, and fill with dried beans or pie weights.

Blind bake 10 to 12 minutes, until the edges look dry.

Grate the Gruyere and set aside about a quarter for the top; thinly slice the scallions.

Whisk the six eggs with the cream, milk, salt and pepper; add three quarters of a cup of the cheese, all the scallions and three quarters of the ham, and whisk again.

Remove the weights and paper, dock the crust all over with a fork, and bake 6 to 8 minutes more, until the bottom looks dry; press down any puffing.

Pour in the filling, spread the mix-ins with a fork, and shield the edge with a pie shield or foil.

Reduce the oven to 350 and bake half an hour on a rimmed baking sheet.

Sprinkle on the remaining cheese and ham and bake 20 to 25 minutes more, until the centre is set.

Cool 30 minutes before slicing; garnish with more scallions. Keeps 3 days refrigerated or 2 months frozen.