How to make
Mix flour, cold butter, a pinch of salt, eggs and stir in a bowl. Add 2-3 tbsp. of water, if necessary.
Knead the dough, wrap it in foil and refrigerate it for half an hour. Once you remove the dough from the refrigerator, roll it out into 0.4″ (1 cm) thick crust.
Grease the mold with oil and some flour. Transfer the crust into the mold and press it down well on the walls of the mold. Make holes with a fork on the dough and bake for 10 minutes in a preheated 360°F (180°C) oven.
For the stuffing, heat the olive oil, cut the leeks and stew them. Cut the ham into small pieces and add it to the pan and finally the red pepper.
Flavor the mixture with salt and black pepper. In another pan, beat the eggs and add the sour cream.
Flavor with salt, black pepper and nutmeg. Pour the cream and mix again.
Leave the stuffing with ham, leeks and peppers to cool briefly and combine with the egg-cream mixture.
Remove the base from the oven and pour the stuffing inside.
Grind the cheese and bake the quiche at 430°F (220°C) for about 20-25 minutes.
The ham and cheese quiche is ready.
