Roll out the pie crust and put in a deep 9 inch pie pan, wrap with saran wrap and put in refrigerator for 30 minutes. Preheat the oven to 400 degrees.
Take out the pie crust, take off the plastic wrap. Line the pie crust with two sheets of aluminum foil. On top of the aluminum foil, place pie weights or loose coins. Bake the pie crust for 25 minutes. Lower the oven temperature to 350 degrees.
In a large boil whisk together the eggs, milk, salt, and pepper until there are no streaks of eggs left. Stir in the chives, ham, and cheese.
Remove the foil and loose change from the pie crust. While it is still warm, pour the filling into the pie crust, until it is just full (you might have a little filling left). Place on a baking sheet and bake for 70 minutes or until a knife inserted in the quiche comes out clean. The center will be set but soft.
Let the quiche set for at least an hour before slicing.