Instructions:
To make the crust, stir together the flour and salt in a medium bowl. Using a pastry cutter or two knives, cut in the butter and shortening until the mixture resembles coarse meal. Sprinkle the water, 1 tablespoon at a time, over the flour, and toss together with a fork until the dough starts to come together. It will be a little sticky or tacky. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 400°F., and coat a 9-inch tart pan (with a removable bottom) with vegetable spray.
On a lightly floured surface, roll the chilled dough into a circle about 10 inches in diameter and about 1/4 inch thick. Beginning at one edge of the dough, roll the dough around the rolling pin, and unroll it carefully over the tart pan. Ease the dough into the pan, gently pressing it into and against the sides, being careful not to stretch it. Remove any excess dough from the rim of the tart pan. Carefully line the dough with heavy-duty aluminum foil, fill with dried beans or pie weights, and bake for about 15 minutes, or until very light golden. Remove the crust from the oven, carefully lift out the foil and weights, and set aside on a rack to cool. Reduce the oven to 375°F.
To make the filling, whisk together the eggs, heavy cream, nutmeg, chives, salt, and pepper in a medium bowl.
To assemble the quiche, spread the Gruyère cheese and ham evenly over the bottom of the cooled crust, and pour the egg filling overtop. Bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean.
Remove the quiche from the oven, place on a rack to set for about 5 minutes, and serve.