Preheat the oven to 400°F.
Poke holes in the bottom of the frozen pie crust to prevent the crust from puffing up while baking. Bake for 10 minutes or until lightly golden and set aside on a cooling rack.
While the crust is baking, crack the eggs into a large mixing bowl and whisk until scrambled.
To the eggs, add the heavy cream, ham, cheese, parsley, green onions, salt, and pepper, then mix together until evenly combined.
Next, place the pie crust on a small baking sheet. Spoon the egg mixture into the pie crust.
Cover the quiche with tented foil, ensuring the crust is covered and the egg mixture isn’t touching the foil otherwise, it sticks while baking.
Bake the quiche in a preheated oven for 50 minutes or until the eggs are set in the middle. Finally, remove the foil and bake uncovered for an additional 5 minutes to brown the top.
Serve warm.
