1. Prepare the Oven and Pie Crust: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pie Crust: If using a store-bought crust, place it in a 9-inch deep-dish pie plate or tart pan. If making your own, roll out the dough and fit it into the pie plate, crimping the edges as desired. There is no need to prebake the crust.

2. Cook the Ham: Adding a Savory Base

1. Heat Skillet: In a large skillet, cook the diced ham over medium heat.
2. Cook Until Lightly Browned: Cook for 3 to 5 minutes, or until the ham is lightly browned and any excess moisture has evaporated.
3. Set Aside: Remove the skillet from the heat and set the cooked ham aside.

3. Mix the Filling: Combining the Creamy, Cheesy Goodness

1. Combine Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, hot sauce, and Worcestershire sauce. Beat with an electric mixer or whisk until smooth and well blended.
2. Add Ham: Add the cooked and slightly cooled diced ham to the cream cheese mixture. Stir until well combined.

4. Assemble the Quiche: Building the Layers of Flavor

1. Spread Ham Mixture: Spread the ham and cream cheese mixture evenly over the bottom of the unbaked pie crust.
2. Sprinkle with Cheese and Onion: Sprinkle the shredded cheddar cheese evenly over the ham mixture. Top with the chopped green onion.

5. Prepare the Egg Mixture: Creating a Rich Custard

1. Whisk Eggs: In a separate bowl, whisk together the eggs until they are well beaten and slightly frothy.
2. Add Sour Cream and Heavy Cream: Add the sour cream and heavy cream to the whisked eggs.
3. Whisk Until Smooth: Whisk the mixture until it’s smooth and well combined.

6. Pour Egg Mixture and Bake: The Final Steps

1. Pour Over Filling: Carefully pour the egg mixture over the ham, cheese, and onion layer in the pie crust.
   • Tip: Pour slowly to avoid disturbing the layers.
2. Bake: Bake in the preheated oven for about 60 minutes.
   • Check for Doneness: The quiche is done when the filling is set around the edges and the center is just slightly jiggly. A knife inserted near the center should come out clean. The top should be golden brown.
3. Cool: Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing and serving. This allows the filling to set completely.