01 -
Line a tart pan with the shortcrust pastry sheet, pressing gently into the edges. Refrigerate for 1 hour to rest the dough.
02 -
Preheat oven to 180°C. Cover the chilled pastry with foil or parchment and fill with baking beans or beads. Bake for 15 minutes to set the crust and prevent puffing.
03 -
In a medium bowl, beat eggs thoroughly. Whisk in milk, heavy cream, salt, and pepper. Fold in diced carrot, zucchini strips, and grated Swiss cheese.
04 -
Remove the tart shell from oven and discard foil or parchment. Evenly distribute the cubed ham over the base. Pour the egg and vegetable mixture gently over the ham.
05 -
Return quiche to oven and bake for 30–40 minutes at 180°C, or until set and lightly golden. Test doneness by inserting the tip of a knife into the center; it should come out clean.
06 -
Allow the quiche to cool in the pan for 5–10 minutes before slicing. Garnish with grated parmesan and arugula leaves, if desired.