Ham and Tomato Quiche with Swiss and Parmesan

This is a great tasting ham quiche with tomatoes, perfect for brunch or lunch.

1 (9") deep dish pie crust, unbaked
6 large eggs
1 cup half-and-half cream
¼ tsp. dried thyme
¼ tsp. dried parsley
½ tsp. sea salt
⅛ tsp. black pepper, freshly ground
1 dash ground nutmeg
½ cup Swiss cheese, shredded
½ cup cherry tomatoes, halved
¼ cup onion, chopped
¼ cup cooked ham, chopped
¼ cup Parmesan cheese, finely grated, optional

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line the oven rack with a sheet of foil (in case of drippings).

Pierce unbaked pie crust several times with a ​fork; set aside.

In a mixing bowl, whisk together eggs, cream and seasonings. Pour into a measuring cup so it will be easier to add to the pie shell.

Evenly sprinkle cheddar or Swiss cheese, vegetables and ham over unfilled pie crust.

Place pie shell on the oven rack and pour in egg mixture (this is easier than carrying the full pie to the oven). Evenly sprinkle the Parmesan on top, if desired.

Bake for 45-50 minutes, or until nicely browned.

Makes 6-8 servings.