1 all-butter pie crust (9-inch)

6 slices smoked turkey, diced

2 large shallots, sliced

1 tablespoon fresh thyme leaves

4 oz gruyere cheese, shredded

1 1/4 cups heavy cream

6 large eggs, room temperature

Pinch freshly grated nutmeg

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh chives, minced

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Roll out the pie crust and fit it into a 9-inch metal pie pan. Trim and crimp edges, dock with a fork, and refrigerate for 1 hour.
Preheat oven to 375°F (190°C). Blind bake the chilled crust with pie weights for 20 minutes, remove weights, and bake 10 more minutes until lightly golden.
While the crust bakes, cook diced smoked turkey in a skillet over medium heat until lightly browned. Transfer to a bowl.
Add a little butter or oil to the skillet and sauté shallots with a pinch of salt and pepper until soft and caramelized. Stir in thyme and remove from heat.
Lower oven temperature to 350°F (175°C).
In a bowl, whisk eggs and heavy cream until smooth. Season with salt, pepper, nutmeg, and chives.
Sprinkle half of the gruyere cheese into the crust, then layer smoked turkey and caramelized shallots evenly.
Pour the egg mixture over the filling, then top with remaining cheese and reserved turkey.
Bake for 45–50 minutes, until edges are set and the center jiggles slightly.
Cool for at least 1 hour before slicing and serving.

Cooling allows the custard to fully set for clean slices.

Blind baking helps prevent a soggy crust.

Can be made a day ahead and reheated gently.

Pairs well with a simple green salad.