re: I went on a search for Quiche recipes

This is adapted from the Cook's Illustrated quiche recipe. I use ham instead of bacon, reduce the milk to 1/2 cup instead of 1 cup and add fragrant herbs. The white pepper and nutmeg are perfect for seasoning.

8 ounces smoked ham or fried bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1/2 cup whole milk
1 cup heavy cream
1/2 tsp. salt (optional if meat is salty)
1/2 tsp. ground white pepper
pinch fresh grated nutmeg
optional: diced green onion tops, parsley, fresh thyme, sage, rosemary
4 ounces Gruyère cheese grated, or Swiss (cheaper)
9-inch partially baked pie shell (warm), baked until light golden brown, about 10 minutes

Adjust oven rack to center position and heat oven to 375 degrees. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

Spread cheese and meat evenly over bottom of warm pie shell (if the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care that it does not burn) and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 45 to 50 minutes (the center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set--and sink somewhat--as it cools). Transfer quiche to rack to cool. Serve warm or at room temperature.