Instructions

Grease a 9-inch springform pan with olive oil. Wrap the exterior in aluminum foil then place on a sheet tray. Preheat your oven to 350°F.

In a large saucepan add 2 tablespoons olive oil over medium-high heat. Stir in the farro and thyme. Sauté the farro until toasted, about 10 minutes. Carefully add water to cover, along with a couple of hefty pinches of sea salt then bring to a simmer and cook until the farro is tender, about 10 minutes. Drain the farro and set aside.

In a large bowl whisk together 1 3/4 cups of the Parmesan, cream, milk, sea salt, lemon zest, garlic, nutmeg and the eggs. Add the drained farro and pour the entire mixture into the prepared springform pan.

Bake for 40 minutes or until slightly puffed around the edges but the center has a bit of jiggle still in there.

Top the pie with the remaining 1/4 cup Parmesan, move it to the top of your oven and broil for 3 to 4 minutes or until deeply golden and bubbling.

Serve while just warm or room temperature.

The pie can be made the day before and gently reheated just before serving.