Par bake the crust: Place a rack in the center of your oven and preheat to 375°F. On a lightly floured surface, roll out the pie dough into an 11-inch circle (always start in the middle, then work your way out—don't run the rolling pin back and forth) .Gently transfer it to a standard 9-inch pie dish. Settle the crust down into the bottom and sides of the dish, ensuring it fits snugly. To shape the edges, use your fingers to flute the rim by pinching sections of dough between your thumb and forefinger, or keep it easy and press the edges with the tines of a fork. Line the crust with aluminum foil or parchment paper, making sure it fully covers the dough, then fill it with pie weights or dried beans. Bake for 10 minutes, then carefully remove the foil and weights. Return the crust to the oven and bake for another 3 minutes, until lightly golden. Reduce the oven temperature to 350°F. (The beans can be discarded or saved for future blind baking.)

Make the Filling: In a large mixing bowl, whisk together the eggs, milk, mustard, salt, pepper, nutmeg, and Tabasco.

Scatter the ham, cheese, and green onion in the bottom of the crust. Pour the egg mixture over the top.

Place the quiche on a rimmed baking sheet, then carefully transfer to the oven. Bake until a butter knife inserted 1 inch from the edge of the crust comes out clean and the center is set, 40 to 50 minutes. If at any point the crust begins to brown more than you would like, protect it with foil or a pie crust shield. Let rest for 5 to 10 minutes, then slice and serve.