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1
In a food processor, pulse the flour with the butter and salt until the mixture resembles coarse meal.
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2
Add the water and pulse a few times until a crumbly dough forms.
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3
Turn the dough out onto a work surface and knead 3 times, until it just comes together.
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4
Pat into a disk, wrap in plastic and refrigerate for at least 1 hour.
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5
Preheat the oven to 350.
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6
On a lightly floured work surface, roll the dough out to a 12-inch round.
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7
Fit the round into a 10 1/2-inch tart pan with a removable bottom.
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8
Roll the rolling pin across the top of the pan to remove the excess dough.
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9
Line the dough with foil and fill it with rice or pie weights.
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10
Bake the tart shell for about 1 hour, or until golden around the edge.
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11
Remove the foil and rice and bake the shell for about 18 minutes longer, or until golden on the bottom.
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12
Transfer the tart shell to a wire rack and let it cool completely.
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13
Increase the oven temperature to 375.
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14
In a large skillet, melt the butter.
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15
Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender and browned, about 8 minutes.
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16
Let cool.
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17
In a medium bowl, whisk the eggs with the cream, milk, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.
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18
Scatter the mushrooms, ham and cheese in the tart shell and pour the custard on top.
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19
Bake the quiche for about 30 minutes, or until it is lightly browned on top and the custard is just set.
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20
Transfer to a rack to cool for 15 to 20 minutes.
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21
Unmold the quiche, cut into wedges and serve.
