Olive oil (for pan)
1 c wheat berries (original recipe calls for farro)
2 c grated Parmesan, divided
1 c heavy cream
1 c whole milk
2 tsp kosher salt
Pinch of nutmeg
Heat oven to 350° F. Grease a springform pan with olive oil. Wrap the outside of the pan tightly with foil in order to prevent custard from leaking out. Line a rimmed baking sheet with parchment or foil and arrange springform pan on sheet.
Spread wheat berries on a rimmed baking sheet and toast in oven for about 15 minutes or until fragrant.
While the wheat berries are toasting, bring a large saucepan of salted water to a boil.
Add toasted farro to boiling water and cook for 20-25 minutes until tender. Drain and allow to cool slightly.
In a large bowl, whisk together 1 3/4 cups Parmesan, cream, milk, salt, nutmeg, and eggs. Fold in cooked farro. Pour mixture into prepared pan and bake until puffed and just set in center (about 40 minutes.) Remove from oven.
Sprinkle remaining 1/4 cup Parmesan over top of pie and place in broiler. Broil until top is golden brown, 3–4 minutes.
Allow pie to cool for 30 mins. Remove from pan, cut into wedges and serve warm.