Mix flour and salt in a bowl, then cut cold butter into small cubes and blend them in until the mixture looks like breadcrumbs. Add just enough ice water to bring it together—I usually need about 3-4 tablespoons. Roll it out between plastic wrap and press into a 9-inch pie dish, then chill in the fridge for at least 15 minutes. This prevents shrinkage while baking.

Preheat your oven to 375°F. Line your crust with parchment paper and fill with pie weights or dried beans to keep it from puffing up. Blind bake for 10 minutes, then carefully remove the weights and parchment.

While the crust pre-bakes, whisk together 2 large eggs with the heavy cream and whole milk in a separate bowl. The mixture should be smooth and uniform with no lumps. Season with salt, black pepper, and nutmeg—this is where the flavor really happens.

Spread the chopped smoked turkey evenly across the bottom of your pre-baked crust. Sprinkle the shredded cheese over the turkey layer, making sure it's distributed pretty evenly throughout.

Pour your egg and cream mixture slowly over the turkey and cheese, filling it until it reaches just below the rim of the crust. I always go slow here because overfilling makes a mess in the oven—trust me on this one.

Bake the Easter quiche lorraine for 40-45 minutes until the center is just set but still jiggles slightly when you shake the pan gently. The top should be golden brown, never pale. Mine sticks a tiny bit to the pan edges and that's totally fine.

Let it rest for 5 minutes before slicing—this helps it hold together better on the plate. Sprinkle fresh chives over the top and serve warm or at room temperature.