Cook the ham ahead of time according to packet instructions, depending on the weight.
Take pastry out of fridge 30 minutes before use, as it will be easier to roll.
Preheat oven to 180℃.
Lightly grease a 20cm loose base fluted quiche tin, roll out pastry and lay into tin, push into the edges.
Place parchment paper and a weight in and bake blind for 15 minutes.
To make the filling, whisk together the eggs and cream with salt and pepper. Shred or finely dice the ham and grate the cheeses.
Once the pastry is blind baked, remove from oven.
Lay the ham and ¾ of the cheese into the pastry case, pour over the egg mixture. Sprinkle the remaining cheese on top of the quiche.
Bake for 30-35 minutes until barely set. Cool for 30 minutes before eating.