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CANTAL CHEESE PIE
Cook the green beans, petits pois, and carrots in separate saucepans of boiling salted water for 2-3 minutes. Drain. Make the pie dough: Combine the flour, butter, and salt in the bowl of a food processor until the mixture resembles bread crumbs. Add the water, 1 tablespoon at a time until the mixture clumps. Form into a ball, wrap in plastic and refrigerate for 2 hours. Preheat the oven to 350F. Roll out half the dough to a 1/4-inch thickness and line a 10-inch quiche pan. Prick the base of the pie crust with a fork. Cut the Cantal cheese into thin slices and place two-thirds of them in the base of the pie crust. In a bowl mix together the fromage blanc, crÅme fraöche, nutmeg, salt, pepper, 4 beaten eggs, remaining cheese and cooked vegetables. Pour mixture into pie crust. Roll out the remaining dough and place it over the filling. Brush with beaten egg and make a hole in the center. Place a rolled up piece of aluminum foil in the center. Bake for 45 minutes.
