Quiche with ham and Gruyere

Ingredients:

• 170 g smoked ham, cut into 0.5 cm cubes (about 1 cup)
• 1 cup grated Gruyere (about 110 g)
• 1 sheet pie dough, 22 cm in diameter, thawed if frozen (see below) recipe)
• 3 large eggs
• 1 and 1/4 cups light cream
• 1/4 cup finely chopped fresh chives
• 1 tbsp red wine vinegar
• 2 teaspoons Dijon mustard
• 3 tbsp. l. olive oil
• 1 package (150 g) salad greens (about 8 cups)
• 4 champignons, very thinly sliced

Preparation:

1. Place the baking sheet on the middle shelf of the oven; preheat the oven to 220°C.
2. Sprinkle the ham and cheese over the dough in the pie pan. In a large bowl, whisk the eggs with the cream, chives, 1/2 teaspoon salt, and freshly ground black pepper to taste; pour over the crust. Place the pan on a preheated baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.
3. Meanwhile, combine the vinegar and Dijon mustard in a large bowl. Gradually whisk in the olive oil until the dressing is smooth. Add the herbs and mushrooms; toss thoroughly to coat. Season with salt and pepper to taste. Cut the quiche into wedges and serve with a salad.