Cut 125 g butter into pieces. Knead flour, butter, 1 pinch of salt and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 20 minutes.
Wash the pears, grate them dry and cut them in half. Remove the core. Cut halves into slices and sprinkle with lemon juice. Roll out the dough thinly on a floured work surface and cut out circles (approx. 13 cm Ø).
Knead the remaining dough again, roll out and cut out a total of 8 circles. Grease 8 tartlet cups (approx. 10 cm Ø) with a removable base and place one circle of dough in each. Press the edges together.
Heat 1 tablespoon of butter in a frying pan, toss pear wedges in it for 1-2 minutes and season with a little salt and pepper. Whisk crème fraîche, milk and 3 eggs and season with salt, pepper and a little nutmeg.
Spread pear slices into the moulds. Crumble Roquefort over them. Pour in the egg milk until just under the rim. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
Wash the thyme, dab dry and chop the leaves coarsely. Halve the Parma ham. Sprinkle the quiches with thyme and cover each with 1/2 slice of Parma ham. Serve immediately.