1 9-inch refrigerated rolled pie crust (from a 15-ounce package) 4 ounces Gruyere, grated (about 1 cup) 4 large eggs, lightly beaten 2 cups half-and-half 3/4 cup frozen peas 2 scallions, sliced kosher salt and black pepper green salad, for serving

Heat oven to 375° F with the rack in the lowest position. Press the pie crust into a 9-inch pie plate. Sprinkle the bottom with the cheese. Whisk together the eggs, half-and-half, peas, scallions, ¾ teaspoon salt, and ¼ teaspoon pepper. Pour the mixture in the pie crust. Bake until the crust is golden brown and the filling is set, 50 to 55 minutes. Let rest for 5 minutes before serving. Serve the quiche warm or at room temperature with the salad.