The quiche dough can be prepared at homeIn fact, I recommend it because it far exceeds any purchased dough (whose only advantage over homemade is a slight time saving). It is worth investing a few extra minutes to make it, I leave you here the recipe for pasta or salty shortcrust pastry in case you want to cheer up with it.
We spread the broken dough on a 22 cm diameter demoulding mold and accommodate it to the base and sides, pressing lightly so that the ribbed edge is marked. We remove the excess of the dough. Cover with parchment paper and baking weight and bake at 180ºC for 20 minutes placing the mold on the bottom (so that the base is not raw).
Meanwhile we cut the ham into cubes and grate the cheese (or the cheeses if we use several types). In a large bowl, beat the eggs, add the liquid cream and stir until a homogeneous mixture is obtained. Salt and pepper lightly, being careful not to overdo it and taking into account that cheese and ham already contain salt.
When the quiche base is ready, we take it out of the oven and remove the baking weight. We temper before filling with the ham and cheese and drizzle with the egg and cream mixture. Spread over the entire surface and bake again at 180ºC for about 30 minutes or until the surface is golden brown. Let it rest for a few minutes before unmolding and serving.