Make the pastry by adding salt to the flour and rub through the chilled butter until coarse/crumbly.
Add some cold water (bit by bit) to bring the pastry together, pressing dough against the inner side of the bowl.
Once the dough has formed, roll out the pastry in-between baking paper sheets.
Place the rolled-out pastry into the mold, ensuring there are no air packets. Trim away excess pastry. Patch the spaces using the trimmings with your thumb. Pierce holes on the pastry shell using a fork. Let it rest for 10-15 minutes.
Meanwhile, cook the onions until caramelized. Finely chop the ham.
Combine the fillings together (onions, ham, cream, eggs, nutmeg, mozzarella & parmesan cheese) in a bowl or measuring cup and mix well.
Blind bake the pastry for about 8 minutes in a 180 °C preheated oven.
Pour & spread out the meat-onion fillings into the partially baked pastry shell. Bake further at 180 °C until it has set (20-30 minutes depending on the size of the quiche).
Let it cool down slightly to set before cutting (optional) and serving.
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