Let quiche rest for 10 minutes before serving.
Preheat oven to 350°F convection bake.
Roll dough and place into pie plate.
Sprinkle the base of the pie with almond flour (this will absorb extra liquid and prevent the quiche from being soggy).
Layer the shredded cheeses prosciutto and half the pear slices on pastry.
In a separate bowl, whisk milk, egg, herbs and spices together.
Pour the egg mix into the pie plate, covering the pears, cheese, and ham.
Place the reserved pear slices on top. Sprinkle with additional herbs if desired.
Bake for 30 to 35 minutes or until the quiche is golden and no longer jiggles.