• Preparation Time: 30 minutes
• Cook Time: 43 minutes (8 minutes for prebaking the crust + 35 minutes for baking the filling)
• Total Time: 1 hour 13 minutes, plus additional time for cooling

For the Crust:

• 130g all-purpose flour
• 1/2 tsp salt
• 60g unsalted butter, chilled and diced
• 50g ice water

For the Filling:

• 3 large eggs
• 120g heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp nutmeg
• 120g grated Gruyere cheese
• 2 large apples (such as Granny Smith), peeled, cored, and thinly sliced
• 60g sugar
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger

Prepare the Crust:

• In a medium bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat oven to 425°F (220°C). Roll out dough on a floured surface and place it into a 9-inch pie plate. Bake for 8 minutes. Remove from oven and reduce temperature to 375°F (190°C).

Prepare the Filling:

• In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg. Stir in the grated cheese.
• In another bowl, mix the sliced apples with sugar, cinnamon, and ginger.

Assemble and Bake:

• Layer the seasoned apples on the prebaked crust. Pour the egg mixture over the apples.
• Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is lightly golden.

Cool and Serve:

• Allow to cool for at least 20 minutes before slicing. Serve warm or at room temperature.

• Calories: Approximately 400 kcal
• Protein: 9 g
• Fat: 27 g
• Carbohydrates: 33 g
• Fibre: 2 g
• Sugar: 16 g
• Sodium: 400 mg