Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, frozen and cubed
  • 0.25 tsp fine sea salt
  • 4 tbsp ice water
  • 1 cup sharp white cheddar cheese, grated
  • 0.75 cup Gruyère cheese, grated
  • 0.25 cup aged Parmesan cheese, microplaned
  • 4 large eggs
  • 1.5 cups whole milk
  • 1 medium shallot, minced and sautéed
  • 0.25 tsp ground nutmeg
  • 0.5 tsp cracked black pepper

Instructions:

  1. Roll out chilled dough and fit into a 9-inch tart pan. Press firmly into the fluted edges to prevent shrinking. Freeze the shell for 15 minutes.
  2. Line shell with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5 minutes until matte and dry.
  3. Whisk eggs vigorously until aerated, then incorporate whole milk, nutmeg, and black pepper.
  4. Spread the sautéed shallots, cheddar, and Gruyère evenly over the bottom of the par baked crust.
  5. Pour the egg mixture over the cheese, then sprinkle the microplaned Parmesan on top.
  6. Bake at 350°F (180°C) for 35 minutes until the edges are slightly puffed and the center has a gentle wobble.