Start with the pie crust. Cut cold butter into small pieces. Add flour, cheese, salt, and pepper into food processor and pulse until combined (with the consistency of corn meal).

Gradually pour in ice water until mixture just comes together — only use as much water as needed. When ready, transfer to a floured surfaced then gently shape into a disc. Wrap and store in refrigerator for at least 1 hour (to chill and allow gluten to relax).

When ready, unwrap and transfer disc to a floured surface. Roll out into ¼” thickness then transfer to 9” pie pan (around 2” deep). Crimp edges and return to refrigerator to cool for an additional 1-2 hours before par-baking.

Preheat oven to 375°F. When heated, remove pie crust from refrigerator and place on a baking sheet. Layer parchment paper into the center of the crust, then fill with pie weights. Transfer baking tray into the oven to par-bake the crust for 15 minutes.

In the meantime, prepare the egg custard. Whisk together the eggs (including the single egg yolk) and heavy cream until just combined (avoid whipping), then season with salt, pepper, garlic powder, and onion powder. Whisk until evenly distributed.

When crust is par-baked, remove from the oven and carefully lift away the parchment paper filled with pie weights. Afterward, layer shredded cheese into the par-baked crust, then pour egg custard on top. Return pie to the oven to bake for 40-55 minutes, or until center rises and sets, and the crust turns golden. (The center will deflate after removing from  oven, so if it puffs up like a soufflé, do not fear!)

Allow to cool (it will continue cooking as it rests) before slicing. Enjoy!