Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt (3g)
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup (60ml) ice water
  • 1 tablespoon olive oil (15ml)
  • 1 small onion, finely chopped (approximately 1/2 cup, 75g)
  • 2 cloves garlic, minced
  • 1 1/2 cups (225g) cooked, shredded chicken
  • 1/2 cup (60g) grated Gruyère cheese
  • 4 large eggs
  • 1 1/2 cups (360ml) heavy cream
  • 1/4 teaspoon ground nutmeg (0.5g)
  • Salt and freshly ground black pepper to taste
  • Fresh chives, chopped, for garnish (optional)

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  2. On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer to the pie plate, crimping the edges. Dock the bottom with a fork (to prevent puffing). Optional: Pre-bake the crust: Line with parchment paper, fill with pie weights or beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and paper, bake for another 5 minutes, until lightly golden.
  3. Heat olive oil in a sauté pan over medium heat. Sauté onion until softened (about 5 minutes). Add garlic and cook for 1 minute more. Remove from heat.
  4. Sprinkle shredded chicken and Gruyère cheese evenly over the bottom of the prepared crust. Top with the sautéed onion and garlic. In a separate bowl, whisk together eggs, heavy cream, nutmeg, salt, and pepper. Pour the egg mixture over the chicken and cheese.
  5. Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the filling is set and the crust is golden brown. Let cool slightly before slicing and serving. Garnish with fresh chives, if desired.