Roll out the dough and fit into a 9 1/2-inch round plain or scalloped tart panas directed in recipe below. Freeze for at least 15 minutes.
Set a rack in the center of the oven and preheat to 350 degrees F. Line a saheet pan with parchment paper.
In a medium bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper until fully combined.
Remove the tart shell from the freezer and set the pan on the prepared sheet pan. Scatter the ham and cheese across the bottom of the pastry shell. Slowly pour the egg mixture over the top.
Carefully transfer the sheet pan to the oven and bake until browned around the edges and set in the center, about 1 hour and 5 minutes. To test, give the sheet pan a gentle shake-the quiche shouldn't wobble at all.
Let cool for 30 minutes, then remove from the pan, slice, and serve.
TIP: Store the quiche wrapped in plastic and refrigerated for up to 3 days. Reheat in a 400-degree F oven for 7-10 minutes.