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1
Preheat the oven to 450.
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2
If the dough is very cold, let it warm up in the kitchen until it feels pliable.
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3
Roll it out on a lightly floured board to a circle approximately 9 inches in diameter, and fit it into the small tart form, pressing it firmly around the edges, trimming the overhang.
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4
Prick the bottom, then line the pan with foil buttered on its underside and fill it with dried beans or small baking stones.
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5
Bake for 10 minutes at 425, turn down the heat to 375, remove the foil and beans, prick the bottom again, and bake another 2 minutes.
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6
Meanwhile, as the shell is baking, crack the egg into a measuring cup, and add enough cream to make a scant 1/2 cup.
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7
Add the seasonings, and mix well.
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8
Scatter the prosciutto, ham, or bacon over the bottom of the tart, and pour in the egg-cream mixture, which will fill the tart shell right up to the top (if you have a little too much, just discard or add it to some scrambled eggs).
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9
Place on a Silpat-or foil-lined baking pan and bake for 25 minutes.
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10
Remove from the oven and let set for about 5 minutes, if you can wait that long before you dive in.
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11
A quiche is a great catchall for goodies lurking in the fridge.
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12
You can vary the above just by adding a tablespoon or so of grated cheeseGruyere, aged Cheddar or Gouda, or a French mountain cheeseyou name it.
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13
Sauteed mushrooms, cooked asparagus, spinach, and zucchini make good fillings, as do cooked seafood, sausage, and spicy meats.
