Start by grating or cubing the cold butter and placing it in the fridge while you measure out the other ingredients.

In a large bowl, mix the all-purpose flour,salt and black pepper (if using) together.

Add the cold grated or cubed butter to the flour mixture and quickly combine it with your hands or a pastry cutter until the mixture resembles large beans.

Stream in the ice-cold water while mixing the dough with your hands or a spatula. Mix until the dough comes together in a shaggy mass. Avoid over mixing or waiting for the dough to become wet or sticky.

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least one hour, or preferably overnight for the best results.

Preheat the oven to 190°C (375°F).

Roll out the chilled pie dough on a floured surface and carefully transfer it to a pie dish. Gently press it into the dish, trimming any excess dough.

To par-bake the pie shell, line it with foil and fill it with beans or pie weights. Bake for 20 minutes. Then, remove the beans and the foil then brush the crust with beaten egg. Bake for an additional 10 minutes or until a light golden brown.

In a mixing bowl, whisk together the cream and eggs. Season with salt and pepper.

Once the pie shell has cooled, sprinkle about half of the cheese on the bottom. Pour the egg and cream mixture over the filling and sprinkle the remaining cheese on top.

Place the quiche in the preheated oven and bake for approximately 45 minutes, or until the filling is set and the top is golden brown.

Allow the quiche to cool completely before serving.