To make the pastry, start by cutting the chilled butter into cubes, then add it to the sifted flour.
Rub the flour and butter gently with your fingertips until it resembles breadcrumbs.
Add 2-3 tablespoons of cold water, and knead gently so that the dough can come together nicely - it should not stick to the hands.
Cover with clingfilm and chill for at least 30 minutes.
Dust some flour onto the work surface, and use a rolling pin to roll the dough into a circle.
Spread it over a quiche/tart dish, making sure the edges of the dish are covered by dough too, not just the bottom.
Cover the crust with kitchen foil, then fill it with any pulses you have around: lentils, rice, etc If you have baking ceramic balls, even better.
Bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for 15 minutes, then remove the foil and pulses, and bake for a further 5 minutes until cooked through.
While the shortcrust pastry is in the oven, we can peel and dice the potatoes, and boil them in salted water until tender.
To make the filling, beat the eggs with a pinch of salt, add the milk and cream and whisk well to combine.
When the pastry is ready, add the cooked potatoes, cubed or crumbled cheese,arugula, and ham, then pour over the egg mixture ( see picture no 5).
Bake for about 20 minutes, or until the quiche is set and golden.