1.  Preheat oven to 425 degrees. Line a small spring form pan with parchment paper or lightly grease it with butter or olive oil to prevent sticking.

2.  For the pie dough, sift the flour into a bowl to remove any lumps. Add the olive oil, egg and salt and mix thoroughly until the dough becomes shaggy.

3.  Empty the mixture onto a floured work surface and continue to mix the dough, kneading it by hand, until it forms a pliable, soft ball. If it is too sticky, add more flour and continue kneading until you reach the desired consistency.

4.  Once the dough is ready, wrap it in plastic wrap and place it in the refrigerator to rest for at least 30 minutes.

5.  While the dough is resting, dice the meat and set aside.

6.  In a bowl, mix the grated fontina, flour, crème fraîche, nutmeg and salt until well combined.

7.  After at least 30 minutes, remove the dough from the refrigerator. On a floured work surface, roll out the dough until it is a flat circle, slightly larger than the spring form pan and about 1/8-inch thick.

8.  Carefully place the dough into the pan and press it down, all around, lightly so that it takes the shape of the pan. A small amount of dough should hang over the rim of the pan. Roll this excess dough up to the rim of the pan and pinch it all around the pan to make the decorative edge of the pie.

9.  In a separate bowl, using an electric mixer or a whisk, beat the egg whites thoroughly until they begin to form soft, stiff peaks. Then, fold them into the cheese and crème fraîche mixture until they are combined. Finally, add in the diced meat to the bowl and mix all ingredients well.

10.  Pour the mixture into the spring form pan and place the pan in the oven on the center rack. Bake for 35 minutes.

11.  When the pie is golden brown on the top and cooked through, remove it from the oven and let cool for 10 minutes. Serve warm or also a room temperature.