Ingredients: (8 servings)

The Crust:

• 150 grams all-purpose flour (1 ¼ cups)

• 6 grams sugar (1 ½ teaspoons)

• 3 grams salt (½ teaspoon)

• 113 grams cold unsalted butter, cut into ½ inch cubes (1 stick)

• 45 ml ice water (3 tablespoons)

• 30 grams sour cream (2 tablespoons)

The Filling:

• 3 large eggs

• 120 ml whole milk (½ cup)

• 120 ml heavy cream (½ cup)

• 1.5 grams salt and freshly ground pepper (¼ teaspoon)

• 227 grams cheese, shredded (about 2 cups) – use Priest XO Swedish Cheese, Gruyere, or an aged white cheddar

Addon/Serving Suggestions:

• Creme fraiche or sour cream

• Whitefish roe (caviar)

• Fresh dill or chives

• Simple salad (like Herbed Potato Salad or Lemon Cucumber Salad with Dill)

Instructions:

1. Prepare the Crust Dough: Pulse flour, sugar, and salt in a food processor until combined. Add the cold butter cubes and pulse 8–10 times until the butter pieces are no larger than pea-sized.

2. Combine Dough: Stir the ice water and sour cream together. Drizzle over the flour mixture and pulse until moist clumps start to form. If the dough feels too dry to hold together when squeezed, add an additional tablespoon of ice water and pulse again.

3. Chill Dough: Transfer the dough to a piece of plastic wrap, form it into a disk, and refrigerate for at least 1 hour (up to 2 days).

4. Shape Crust: Roll the chilled dough into a 12-inch round on a lightly floured surface. Transfer to a 9 or 10-inch tart pan (or a 9-inch pie plate). Press the dough into the pan and remove any overhang. Refrigerate the shaped crust for at least 30 minutes.

5. Blind Bake: Preheat the oven to 190°C (375°F). Prick the bottom of the crust all over with a fork. Cover the crust with parchment or foil and fill with pie weights (or dried beans/rice). Bake for 25 minutes until the crust is dry but light in color. Remove the weights and reduce the oven temperature to 175°C (350°F).

6. Prepare Filling: Whisk the eggs, milk, cream, salt, and pepper together in a large bowl.

7. Assemble Pie: Scatter the shredded cheese evenly over the bottom of the warm crust. Pour the egg mixture over the cheese.

Bake: Bake at 175°C (350°F) for 25–30 minutes until the center of the pie is just set and the top is browned. Cool slightly and serve warm, cut into wedges or squares.