Cheesy Quiche

You can make ahead and reheat on Christmas morning!

1 refrigerated pie crust
6 Eggland’s Best eggs
¾ cup Longmont Dairy milk or half & half
½ teaspoon salt
¼ teaspoon black pepper
1 pinch of ground nutmeg
1 pinch of garlic powder
1 cup pre-cooked ham cubed small
3 tablespoons chopped green onions
1½ cups Tillamook Shredded Cheese, divided (Choose Colby Jack or Sharp Cheddar based on your preference.)

Preheat oven to 375° F. Press pie crust into a 9” pie plate. Crimp or fork edges. In a medium-large bowl, whisk eggs, milk, salt, pepper and spices. Put ham and green onions into the pie crust. Pour on the egg mixture. Sprinkle the remaining 1/2 cup of cheese on top. Bake for 35-40 minutes . Check center with knife to see if it is completely set. Let cool for 5-10 minutes before slicing and serving.
To make ahead, cool completely and refrigerate. Rewarm at 325° F, covered with foil, until just heated.