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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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