Step 1

In a medium mixing bowl whisk together flour, sugar and salt.

Step 2

Add butter and using a pastry cutter cut butter into flour until it resembles coarse meal with some slightly larger clumps of butter throughout.

Step 3

Drizzle in water 1 Tbsp at a time, tossing and mixing after each addition, and adding just enough water until mixture is just moistened enough (when pressed together with your hand it should hold together).

Step 4

Dump mixture onto a clean work surface then press together well into a round disk. Flatten to about 6-inch disk and wrap with plastic wrap or transfer to a container.

Step 5

Chill 1 hour in refrigerator.

Step 6

Roll chilled dough out onto a floured surface to about a 13-inch round. Roll and wrap dough around a rolling pin then transfer to a 9 to 9 1/2-inch deep dish pie pan.

Step 7

Unroll dough into pan then shape into pan. Trim uneven edges while leaving about 1-inch overhang, fold overhang underneath. Decorate edges as desired.

Step 8

Freeze dough for 20 minutes or refrigerate for 1 hour. Meanwhile move oven rack one level below center preheat oven to 350 degrees.

Step 9

Cover crust with aluminum foil, pressing directly against bottom and side surfaces and leaving foil overhang to drape over edges of crust to prevent over-browning. Fill with dry beans, sugar or pie weights.

Step 10

Set crust on a baking sheet, then bake in preheated oven 25 minutes.

Step 11

Remove foil and beans. Pierce bottom and sides all over with a fork and continue to bake until crust appears dried, about 10 minutes longer.

Step 12

While crust is baking prepare the quiche filling so you can pour into a warm crust.

Step 13

In a mixing bowl whisk eggs with a fork until blended.

Step 14

Add heavy cream, ham, cheese, green onions, parsley and season with salt and pepper to taste. Stir mixture until blended.

Step 15

Pour mixture into pie crust. Bake in preheated oven (one level below center of oven) until center of quiche is just barely set, about 45 - 55 minutes. If needed tent crust edges with a pie shield or a foil ring to prevent excessive browning during the last 15 minutes.

Step 16

Let rest for a few minutes before slicing. Serve warm.