Divide the butter/margarine in small pieces and pour them down in the flour.
Grind the butter with your fingertips or a fork until it forms a crumbly dough, until you don’t have any big butter lumps.
Pour the water in the bowl and make a big ball.
Divide the pie bottom in a round baking form with removable edges. Make sure you press out the dough even in the form and make a edge around the sides approx 5cm high.
Put the form in the fridge for 30 minutes.
Start the oven on 200 degrees Celsius on electrical heat.
Take out the form and chop it evenly around the pie bottom with a fork.
Put the form in the middle of the oven for 10 minutes.
Mix the eggs together with the cream in a bowl and add the salt and the black pepper.
Take out the form from the oven and pour in the cheese and add the cream and egg mix on top of the pie bottom.
Put the pie in the middle of the oven for 30 more minutes.
Take out the pie and let it cool down in room temperature, and then let the pie rest in the fridge before serving.