Creamy Cheese and Egg Bake with Buttery Crust

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, combine the flour and salt (1 teaspoon). Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

3.Gradually add the ice water (¼ cup), one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4.On a floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the bottom and up the sides. Trim any excess dough hanging over the edges.

5.In a separate bowl, whisk together the eggs (4 large), heavy cream (1 cup), black pepper (½ teaspoon), garlic powder (½ teaspoon), and onion powder (½ teaspoon) until well combined.

6.Stir in the shredded cheese and chopped herbs into the egg mixture until evenly distributed.

7.Pour the cheese and egg mixture into the prepared crust, spreading it evenly.

8.Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

9.Remove from the oven and let it cool for 10 minutes before slicing and serving.