Make a shortcrust pastry with flour, butter, one egg and salt and refrigerate for 30 minutes. Sauté the bacon cubes in a pan and let cool. Cut the cheese into cubes. Whisk the crème fraiche with the eggs and season with salt, pepper, nutmeg and herbs de Provence.
Preheat the oven to 210°C. Roll out the short pastry and line a greased quiche or springform pan (26 cm) with it.
Prick the dough a few times with a fork.
Spread the ham and cheese in the dish and pour the crème fraiche mixture over it. Bake in 30 minutes until golden brown. Serve with a nice salad.