You’ll need a 9-inch pie or tart pan to bake the quiche(I used one with a removable bottom).
Stir flour and cornmeal together. Cut in butter with your fingertips until butter is in pea-sized lumps. Stir ice water and sour cream together in a small bowl, then add to flour mixture.
Mix together with a fork until mixture holds together and form into a ball. Dough also could be made by pulsing in a food processor.
Squish the ball down flat into a disc and wrap it in plastic and chill for at least 2 hours.( You could also work with the dough the next day and it will be fine.)
Remove the dough.
Place the dough on a clean counter or work space. Sprinkle a little flour on your work space and roll until dough is about 1/8″ thick.
Fold into quarters and transfer to tart pan.
In a medium sized bowl whisk together the eggs. Whisk in the milk, cream, salt and pepper until the mixture is frothy.
Toss the cheese and ham over the bottom of the crust. Pour the egg mixture over the ham and cheese.
Place the quiche on a baking sheet 40-50 minutes or until the tart is golden brown and the filling is set but still jiggles a little in the middle. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time.
Let tart cool before removing from tart pan or slice directly in the tart pan when warm.