Pre that your oven to 400 degrees.

Spray a 9-inch pie dish with cooking spray.

Line with the pastry. Fold the excess and use your fingers or a fork to shape the edges.

Prick all over with a fork.

Cut off a large square of parchment paper or aluminum foil and use it to line the pie. Snug the lining right up against the edges and sides of the pie.

Fill the pie with pie weighs (or beans) and bake for around 20 minutes or until the edges of the crust are just starting to turn golden

Remove the pie from the oven and remove the pie weights and the parchment paper or aluminum foil.

Return the pie crust to the oven for 5 more minutes or until the bottom looks dry and the edges are golden. Remove from oven and reserve.

Lower the oven's temperature to 350 degrees.

Heat the butter in a sauté pan, over medium hight heat. Add the onions and sauté until they begin to brown, about 3 minutes. Then add the cubed ham and cook until browned, about 2 minutes. Reserve.

In a medium sized bowl, whisk the eggs, yolks, half and half, salt, pepper and nutmeg.

Scatter half the ham/onion mixture in the bottom of the pie crust. Layer 1/3 of the grated cheese on top of the ham. Then, add the remaining ham/onions and top with another third of the cheese.

Slowly pour over the egg mixture and finish with the remaining cheese and the thyme.

Bake for 45 minutes or until the filling has set and the top is golden brown.

Let the quiche cool for a few minutes before serving. Quiche is traditionally served at room temperature, but I like mine warm! :)