Cheese Flan

Combine flour, salt and butter pieces in the bowl of a food processor and process until the mixture resembles coarse crumbs. While the machine is still running, add the ice water and pulse 5 or 6 times, or until the dough sticks together and starts to pull away from the sides of the bowl.

Gather the dough and shape into a ball, flatten slightly and cover in plastic wrap. Refrigerate for 1 hour.

Line a jelly roll pan with parchment paper. Sprinkle your work surface lightly with flour; roll out dough in the shape of the pan allowing extra to form an edge. Place dough on in pan on top of parchment paper and create an edge along all sides.

Preheat oven to 350º F.

For Cheese Quiche Filling:

In a large bowl, beat the eggs with the cream and sour cream. Fold in the cheese and season with salt, pepper and nutmeg.

Spread the mixture evenly over the pastry crust. Bake for about 1 hour in preheated oven, or until the eggs have set and the top is golden brown. If the top browns to quickly, cover with buttered parchment paper.