1 (9-inch) refrigerated piecrust, unbaked
2 tablespoons butter
5 green onions, white part and green tops, sliced
1 green bell pepper, diced
1 (8-ounce) can crushed pineapple, drained, reserve liquid
2 cups cooked ham, cut into 1/4-inch dice
1 1/2 cups shredded cheddar cheese, divided
1/2 cup light cream or milk
1 1/2 tablespoons honey Dijon mustard
1/4 cup chopped fresh basil, divided
Preheat oven to 375 degrees. Line piecrust with foil; fill with pie weights. Bake 10 minutes; set aside.
In large skillet, heat butter; add onions and bell pepper. Cook until almost tender. Add reserved pineapple liquid; cook until liquid is absorbed. Add pineapple and ham. Turn mixture into piecrust; sprinkle with 3/4 of the cheese.
Blend eggs, cream or milk, mustard and half of the basil; beat lightly. Pour over mixture in piecrust; sprinkle with remaining cheese and basil. Bake 30 minutes, until set and golden.