Prepare the pie crust

In a large mixing bowl, combine both flours. Add the cold butter and use your fingers to pinch it into the flour until you have pea-sized flakes. These little pockets of butter help create a flaky crust.

Crack 1 egg into the bowl and mix just until the dough comes together. Do not overmix. If it's too dry, add a teaspoon of cold water.

Press the dough evenly into a 20–23 cm (8–9 inch) pie dish. Aim for a thin, even base with sides at least 5 cm high. Don't worry if it's not perfect. Rstic is fine!

Prick the base all over with a fork to prevent puffing. Chill in the refrigerator for at least 30 minutes.

Meanwhile, preheat the oven to 200°C (400°F).

Optional: Line the chilled crust with parchment paper and fill with baking weights or dried beans.

Pre-bake for 15 minutes until the edges are lightly golden.

Make the filling

Grate the cheddar cheese

In a large bowl, whisk together the remaining 4 eggs. Add the cream and milk, then stir in the grated cheese. Season with a small pinch of salt and freshly ground black pepper.

Bake the pie

Reduce the oven temperature to 175°C (350°F).

Pour the filling into the cooled crust. (Tip: place the pie dish on a baking sheet for easier handling and to catch any overflow.)

Bake for about 50 minutes, or until the top is puffed and golden, and the center is just set.

Let the pie cool for at least 15 minutes before slicing.

Serve garnished/topped with a dollop of loose sour cream, finely sliced chives, and very finely diced shallots.