Wash the cauliflower and the broccoli. Divide into individual florets, then peel and dice the stalk.
Peel the carrots and cut into 1cm dice.
Cook the broccoli in a little boiling salted water for about 2 minutes, then remove with a slotted spoon and rinse under cold water in a sieve. Repeat for the cauliflower and carrots.
Drain the vegetables well.
Plunge the tomatoes into boiling water, then into iced water. Drain and remove the skins.
Dice the boiled ham.
Preheat the oven to 200°C (180°C fan, gas 6). Roll out the puff pastry on a floured surface until slightly larger than the tin.
Butter the tin, dust with flour and then line with the dough.
Cover with a sheet of baking paper and fill with baking beans. Bake blind in the oven for 10 minutes.
Remove the baking paper and beans. The beans can be reused after cooling.
Spread out the vegetables on the base and top with the ham.
Whisk the eggs with the crème fraîche, cream, salt, pepper and nutmeg.
Pour the egg mixture over the vegetables and bake in the oven for 40 minutes until golden brown.