Gorgonzola Quiche

Make the crust: In a medium bowl, whisk together the flour and salt

Add the butter and mix until it resembles coarse crumbs

Beat the egg with 4 tablespoons of cold water

Gradually add the dry ingredients to the egg mixture, stirring with a fork until the dough comes together

If necessary, add the remaining cold water

Form a ball, wrap in plastic wrap or aluminum foil, and refrigerate for 30 minutes

Preheat the oven to 200°C

Roll out the dough on a lightly floured surface to a 27.5cm diameter circle

Place the dough in a tart pan with a removable bottom, and press it into the corners

Create a wavy border

Poke the bottom of the crust with a fork, then refrigerate for 15 minutes

Line the crust with parchment paper or aluminum foil, fill with rice or cooked beans if desired

Bake in the preheated oven for 8 minutes

Remove the parchment paper and beans (if using), then return to the oven and bake until golden brown and crispy, about 10-12 minutes

Let cool

Make the filling: Preheat the oven to 170°C

In a bowl, beat the eggs lightly

Add the sour cream, salt, white pepper, and nutmeg, beating well

Add the Gorgonzola cheese and mix until well combined

Spread the mixture over the prepared crust, and sprinkle with butter

Bake in the preheated oven for 35-40 minutes or until the filling is clear when a knife is inserted into the center

Let cool for 10 minutes before serving

Serve warm or at room temperature.