Combine flour and salt in a medium bowl. Add in the water and olive oil and stir just until combined. Lightly knead the dough in the bowl just until it comes together (don’t overwork the dough).
Press the dough into and up the sides of a nine-inch pie plate as evenly as possible.
In a large mixing bowl, whisk together the eggs and milk until well-combined. Season with salt & pepper and pour into the dough-lined pie plate. Make sure the egg mixture does not reach the very top of the pie plate. Scatter the diced ham, cheddar and gorgonzola cheese evenly over the filling.
Bake quiche for 30-35 minutes or until set, lightly golden, and a knife inserted into the center comes out clean. Let cool at least 10 minutes before serving. If you want the quiche at room temperature, let it sit on a wire cooling rack for about 1 hour.