6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
1 cup shredded gruyere cheese (about 4 ounces)
1 9-inch pie crust, thawed if frozen
3 large eggs
1 1/4 cups half-and-half
1/4 cup finely chopped fresh chives
Kosher salt and freshly ground pepper
1 tablespoon red wine vinegar
2 teaspoons dijon mustard
3 tablespoons extra-virgin olive oil
1 5-ounce package mesclun greens (about 8 cups)
4 white mushrooms, very thinly sliced
Set a baking sheet on the middle oven rack; preheat to 425 degrees F. Scatter the ham and cheese in the pie crust. Whisk the eggs, half-and-half, chives, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; pour into the crust. Transfer to the hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
Meanwhile, whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the greens and mushrooms; toss well to coat. Season with salt and pepper. Cut the quiche into wedges and serve with the salad.
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