1 ¼ c flour
1 stick of unsalted butter, cut into cubes
½ tsp salt
3-4 tbsps cold water
1 c heavy cream
1 c cheese, grated
1-2 cups protein, vegetables (cooked), or mix
Salt and pepper
First, make the crust. It’s ok, this is much easier than you think. Just keep these general rules in mind – cold and quick. Place flour and salt in a mixing bowl and add cubed butter. Toss the butter around to separate and coat the cubes. Now, either with your fingers (my preferred method), or with a pastry cutter, incorporate the butter into the flour until you have the texture of coarse crumbs (think panko rather than bread) with some larger pieces. Next, add in water a tablespoon at a time until it all starts to come together and there are no powdery bits. Now collect it together and press into a disc shape. Lightly flour a surface (counter, table, board) and your rolling pin and roll the crust into a roughly 12 inch circle. Place into your pie tin, crimp the edges and place into the refrigerator while you mix the filling.
Preheat the oven to 375 degrees. Mix together the eggs and cream. Add your add ins and cheese and toss in a small sprinkle of salt and pepper to your liking, about ¼ – ½ tsp depending, or 3-5 cranks from a grinder. Pour this into the crust.
Bake for about 40 mins or until browning on top and only very slightly jiggly in the center.