In a large bowl, sift the flour and salt together. Add the butter and rub it into the flour using your fingers until the flour mixture becomes crumbly. Add the chilled water and mix until the pastry dough comes together. If the dough is too dry, add a little extra water.
Flatten the dough into a disc, wrap it with cling wrap and place in the fridge to chill for 30 minutes.
When ready to bake, preheat oven to 190°C fan-forced and grease a 22cm pie tin with butter.
Place the dough on a smooth, clean surface. Using a rolling pin, gently roll out the dough to a circle, approximately 25cm in diameter (or slightly larger than the base of your pie tin).
Gently lift the rolled dough into your chosen pie tin (don’t worry if it rips, it can be pressed back together!) Press the dough firmly into your tin, making sure it comes all the way up the sides.
Use a fork to poke holes all over the base of pastry. Place it in oven and blind bake for 15 minutes, until slightly golden.
In a large bowl, whisk the eggs, milk, cream and Bratkartoffel Spice together.
Once the pastry has par-baked, remove it from oven and allow it to cool for 5 minutes. If the bottom of the pastry has puffed up, gently press it down with the back of a fork.
Sprinkle the grated cheese evenly over the pastry then pour the egg mixture over the top. Reduce the oven temperature to 180°C fan-forced. Place the pie back in oven and bake for 20–25 minutes, or until the filling has just set and is golden on top.
Remove the pie from oven and allow it to cool for at least 15 minutes before serving. The filling may still have a little wobble but that will set as it cools.
Garnish with a dollop of crème fraîche and a sprinkling of chopped chives or dill.
