Make the pastry by adding salt to the flour, then rub in the chilled butter until coarse/crumbly/sandy.
Add some cold water (a little at a time) to bring the pastry together, pressing the dough against the inner side of the bowl.
Once the dough has formed, roll out the pastry between baking paper sheets or press it directly into the quiche pan.
Place the rolled-out pastry into the quiche pan, ensuring there are no air pockets. Trim away excess pastry using a small knife. With your thumb, patch the spaces/cracks using the trimmings. Let it rest for 10-15 minutes.
Meanwhile, cook the onions until caramelized. Finely chop the ham. Set aside.
Once cooled, combine the fillings (onions, ham, mozzarella & parmesan cheese) in a bowl and mix well. In another bowl/measuring jug, combine cream, eggs, and nutmeg. Set aside. (Can leave aside some cheese for the topping)
Pierce holes in the pastry shell using a fork. Blind bake the pastry (empty crust) at 180 °C for about 8 minutes.
Pour & spread out the meat-onion fillings into the partially baked pastry shell. Then pour the cream mixture. Bake it further at 180 °C until fully set (20-30 minutes depending on the size).
Let it cool down slightly to set before cutting (optional) and serving.
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