Preheat the oven to 375 degrees Fahrenheit.

Roll out the pie crust dough and press it into a 9-inch pie pan. Crimp the edges if there is enough pie dough.

Prick the dough several times with a fork to prevent it from bowing up. If you have pie weights or dry beans, place them on a sheet of parchment paper over the pie crust. Bake for 20 to 25 minutes in the preheated oven, or until the pie crust is golden brown. There is no need to allow the pie crust to cool, as it can be used while it is still warm.

Lower the oven temperature to 350 degrees Fahrenheit.

Mix the eggs, whole milk, heavy cream, salt and pepper together in a large mixing bowl until well combined. Mix in 1 cup of the shredded cheese, the sauteed spinach, sun-dried tomatoes, and chopped ham into the egg mixture.

Pour the egg mixture into the prepared pie crust. Sprinkle the top with the remaining grated cheese.

If you have a pie crust shield, use it to cover the edges of the pie crust. Otherwise, cover the edges of the pie crust with aluminum foil to prevent them from browning up too much.

Bake quiche on the center rack of the preheated oven for 45-55 minutes, or until the center has just set up.

Allow the quiche to cool for at least 15 minutes before slicing and serving.

Serve quiche with a little side salad and enjoy!