Farro Parmesan Egg Pie

This recipe calls for two cups of Parmesan, and yep, you're going to want every last bit of it.

extra-virgin olive oil, for the pan
1 cup farro, spelt or wheat berries
2 cups Parmesan, finely grated, divided
1 cup heavy cream
1 cup whole milk
2 tsp. sea salt
1 pinch nutmeg
4 large eggs

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Generously grease pan with oil. Wrap outside of pan tightly with foil (this will help prevent custard from leaking out). Line a rimmed baking sheet with parchment or foil. Place springform pan on sheet.

Place farro on another rimmed baking sheet; toast in oven until fragrant and slightly darker in colour, about 15 minutes.

Meanwhile, bring a large saucepan of salted water to a boil.

Add toasted farro to boiling water and cook until tender but still al dente, 20-25 minutes. Drain; let cool slightly.

Whisk 1¾ cups Parmesan, cream, milk, salt, nutmeg, and eggs in a large bowl. Fold in cooked farro. Pour mixture into prepared cake pan and bake until puffed and just set in center (center will jiggle slightly when pan is nudged), about 40 minutes. Remove from oven. Preheat broiler.

Sprinkle remaining ¼ cup Parmesan over top of pie. Broil until top is golden brown, 3-4 minutes.

Let cool for 30 minutes. Run a sharp paring knife around edge of pan to loosen pie; remove pan sides.

Cut pie into wedges. Serve warm or at room temperature.

Makes 6 servings.