Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add 2-3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
• Trim and crimp the edges of the crust.
• For the filling: Sprinkle the ham and cheddar cheese evenly over the bottom of the pie crust.
• In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
• Pour the egg mixture over the ham and cheese in the pie crust.
• Bake for 40-50 minutes, or until the center is set and the top is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
• Let the quiche cool for at least 10 minutes before slicing and serving.