Ham & cheese quiche

1. Pie Crust:
Place butter & flour into the freezer for 30 minutes before starting crust process (you want them to be super cold).
In a large bowl, whisk together flour, sugar & salt (Alternately, you can do this in a food processor). Add butter and, using your hands, mix together until pea-sized and some slightly larger pieces form. Add vinegar & then ice water, 1 TBSP at a time, until the dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.
Turn dough onto a lightly floured surface and form into a ball. Flatten into a disk (making sure there are no/minimal cracks).
Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.

2. To make the Quiche:
Preheat oven to 375 degrees. Press dough into a 9" pie plate (or quiche/tart pan) and crimp the edges.
Line crust with parchment paper and fill with pie weights. Bake until lightly golden and set, approx. 15 minutes. Remove pie weights and continue baking until bottom crust is golden, 5 - 10 minutes more. Let cool slightly. (If using pre-made frozen pie crust you can omit this step).

3. Whisk together heavy cream, eggs, salt and pepper. Add ham, cheese & green onions to the egg mixture and pour into the pie crust.

4. Bake until just set in the center, about 40 minutes. Let cool for 15 minutes before slicing.