Mix flour, sugar, and salt together in a medium mixing bowl.

Cut butter into the flour with a pastry cutter until it looks like a coarse meal with some larger butter clumps scattered throughout.

Pour one tablespoon of water at a time into the mixture, stirring and mixing after each addition, until the mixture just moistens (when pressed with your hand, the mixture should hold together).

Using a clean work surface, dump the mixture into a round disk and press it together well into a round disk. Spread out into a disk about 6 inches in diameter and wrap in plastic wrap or move into a container.

Place in refrigerator for one hour.

Roll chilled dough into an approximately 13-inch circle on a floured surface. Using a rolling pin, wrap dough around the pan, and then transfer to a 9 to 9 1/2-inch deep-dish pie pan.

Unroll the dough into the pan, then shape it into the pan. Leave about 1 inch of overhang on uneven edges, then fold overhang underneath. Decorate the edges as desired.

Freeze for 20 minutes or refrigerate for 1 hour. Pre-heat oven to 350 degrees while moving oven rack one level below center.

Wrap the crust with aluminum foil, pressing it directly against the bottom and side surfaces and folding the foil over the edges to prevent over-browning. Place pie weights, beans, or sugar inside the crust.

Bake the crust on a baking sheet for 25 minutes in a preheated oven.

Remove the foil and beans. Fork-prick the bottom and sides of the pie and continue to bake until the crust is dry about 10 more minutes.

Prepare the quiche filling while the crust is baking.

Mix the eggs well with a fork in a mixing bowl.

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

Place mixture into pie crust. Preheat the oven to 350 degrees (one level below the center of the oven) and bake for 45 – 55 minutes, until the center is barely set. Tent the crust edges with a pie shield or foil ring to prevent excessive browning during the last 15 minutes of baking.

Allow the pie to rest for a few minutes before slicing. Keep warm.