Sauté the onion, ham, and chicken (cut into strips). Season with salt, pepper, nutmeg, parsley, and granulated garlic. Cook for 8 minutes. Add the roasted bell pepper and corn. Cook for another 7 minutes, stirring constantly. Adjust seasoning as needed.

Beat the eggs with the evaporated milk. Add salt and pepper. Lightly grease a pie dish and line it with the pie crust. Fill with the chicken mixture and pour the egg mixture over it. Sprinkle with the shredded Gouda cheese.

Fold the edges of the crust inward and place the fresh cheese on top. Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until the crust is golden and cooked through. Serve with a simple salad if desired.