Egg week - day 4 (Real man's quiche)

What a magnificent quiche! I started with a couple of different recipes and then made the one below, which I consider my own. I don't know men who are not fags who actually make quiche. I'm sure there are some. If you are straight and you make quiche for Sunday brunch, you might want to consult a shrink (or your clergyman). Oh, come on, it's a joke.
Have all ingredients at room temperature.

4 eggs

1 cup heavy cream
2 scallions, chopped

3/4 cup grated cheese (I used jack and parmesan combined)

1/8 cup roasted red pepper, chopped

½ cup ham, diced

1 piece Pillsbury pie crust dough

Preheat the oven to 350 degrees (375 for a non-glass pie plate).

Whisk one egg lightly with a tablespoon of water.

Place the dough in the pie plate and flute the edges.

Place a disk of foil on the bottom and put in pie weights, either beans or regular marble-shaped pie weights. Bake for 10 minutes. Remove from the oven and remove the pie weights and the foil. Apply an egg wash with the egg you whisked. Return the crust to the oven for 5 more minutes. When it comes out it might have puffed up in the center. Prick it with a fork and then add egg wash to seal the holes. Allow the crust to cool nearly to room temperature.

Meanwhile make your filling. In a large bowl whisk together the remaining egg wash and the rest of the eggs. Whisk in the cream. Stir in the cheese, red pepper, scallions, ½ tsp salt and a good grind of fresh black pepper.

When the crust is cool, put the ham in the bottom and then pour the filling into it. Place a ring of foil over the edges of the crust and crimp lightly. Bake for 25-35 minutes, removing the quiche from the oven when the top is set and lightly browned. Allow to cool. Serve warm or at room temperature.