Let’s go

1. Prepare the Crust

1. In a bowl, combine the plain flour and salt.
2. Add the cold butter pieces to the flour and rub it in with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs.
3. Add the egg and mix to form a dough. If the dough is too dry, add the ice-cold water, 1 teaspoon at a time, until it holds together.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Pre-bake the Crust

1. Preheat your oven to 200°C (390°F).
2. Roll out the chilled dough on a floured surface to fit a 23 cm (9-inch) pie dish. Press the dough evenly into the dish and trim any excess.
3. Prick the bottom of the crust with a fork.
4. Pre-bake the crust in the middle of the oven for 10–15 minutes or until lightly golden.

3. Make the Filling

1. In a mixing bowl, whisk together the eggs, cream, and milk until smooth.
2. Stir in the grated cheese and season with salt and freshly ground black pepper.

4. Assemble & Bake

1. Pour the filling into the pre-baked crust.
2. Bake in the oven (still at 200°C / 390°F) for 25–30 minutes or until the filling is set but slightly wobbly in the center. The top should be golden brown.

5. Garnish & Serve

1. Allow the pie to cool slightly before garnishing.
2. Spread the crème fraîche or sour cream over the top.
3. Add alternating dollops of red and black lumpfish caviar.
4. Decorate with sprigs of fresh dill for a beautiful finish.