Easter Morning Bake

Step 1 -Use the flour to dust a work surface.

Step 2 -Place the pie crust on the prepared work surface and roll it into a 1/4-inch-thick circle.

Step 3 -Carefully place the dough in an ungreased, 9-inch glass or metal pie pan, letting the sides slump into place. Be careful not to stretch it.

Step 4 -Use a sharp knife or kitchen shears to carefully trim around the edges of the pie crust, leaving about 1/4 inch of excess. Fold the excess underneath the dough lying on top of the rim of the pie pan and crimp to seal.

Step 5 -Move an oven rack to the middle position and preheat the oven to 450 degrees F.

Step 6 -Line the pie crust with parchment paper, then fill it to the brim with pie weights or dried beans.

Step 7 -Bake the pie crust until the top and the sides are slightly browned, about 10-12 minutes.

Step 8 -Transfer the pie pan to a wire rack and discard the parchment and the pie weights.

Step 9 -In a small bowl, add the 2 egg whites and whisk to combine.

Step 10 -Use a pastry brush to coat the baked crust with the beaten egg whites.

Step 11 -Bake the coated crust until the bottom is dry and set, about 2 minutes.

Step 12 -Transfer the pie pan to a wire rack and let the pie crust cool completely, about 30 minutes.

Step 13 -Reduce the oven temperature to 375 degrees F.

Step 14 -In a medium bowl, add the 2 whole eggs and the 2 egg yolks and whisk to combine.

Step 15 -Add the heavy cream, the whole milk, the salt, and the black pepper to the egg mixture and whisk to combine.

Step 16 -Evenly spread the chopped ham and the Gruyère cheese across the bottom of the baked crust, then sprinkle with the chives.

Step 17 -Gently pour the egg mixture over the ham mixture.

Step 18 -Bake the egg bake until the filling is puffed and set with just a slight jiggle in the middle when the pan is shaken, about 30-35 minutes.

Step 19 -Transfer the pie pan to a wire rack and let the egg bake cool to room temperature.

Step 20 -Slice and serve.