Best Quiche

On a lightly floured surface, roll pie dough to a 1/4"-thick round. Lift and carefully transfer to a glass or metal 9" pie dish, letting sides slump into place (do not stretch). 

Using a sharp knife or kitchen shears, trim around edges of dough, leaving about 1/4" excess. Fold excess dough underneath dough lying on top rim of pie pan. Using clean fingers, crimp to seal.

Refrigerate dough until cold, about 30 minutes.

Arrange a rack in center of oven; preheat to 375°. Cut a large square piece of foil or parchment and scrunch to wrinkle. Line dough with scrunched foil, then fill to the brim with pie weights, uncooked rice, or dried beans. 

Bake crust until top and sides are dry and set, 20 to 25 minutes. Remove foil with pie weights. In a small bowl, whisk 2 egg whites until blended. Brush over bottom of crust. Continue to bake until bottom is dry and set, about 5 minutes more. Let cool completely, at least 30 minutes.

In a medium bowl, whisk 2 whole eggs and 2 egg yolks until blended. Whisk in cream, milk, salt, and pepper until combined.

Spread ham and cheese across bottom of crust. Top with chives. Gently pour egg mixture over top.

Bake quiche until filling is puffed and set with just a slight jiggle in the middle when pan is shaken, 30 to 35 minutes. Let cool. Slice and serve at room temperature.