Crust: Shave Chilled Butter into thin pieces. Combine Flour and Butter until consistency resembles course cornmeal. Add chilled water and quickly form into a ball (Don't overwork the dough). Set aside for ten minutes. Dust surface with a little flour. Roll dough to about 1/8 of an inch. Using a shallow Pizza dish, place dough over dish and tuck dough at the edges. Crimp and make the border about a half inch high. Place foil or cooking weights on top of dough and cook for 10 minutes at 400 F After ten minutes, remove foil or weights and cook for an additional 5 minutes. When crust is done set aside.
Custard: Wisk together eggs, cream, salt and pepper. Set aside
Topping: Slice onion and red pepper in thin long slices. In a hot skillet, pour a little olive oil and sauté onions until golden brown. When onions are almost finished, add roasted red peppers. When onions and peppers are complete, set aside. Chop Basil into fine ribbon slices.
You are now ready to assemble and bake.
Place onions, roasted peppers and basil on crust. Evenly distribute ingredients for balance and color. Spread crumbled Feta over the entire crust allowing for peppers and basil to show through. Add custard mixture and place in oven at 400 for 15 minutes. Reduce heat to 325 and cook for another 10 to 15 minutes. Custard should be firm but not dry or overcooked. Feta should be slightly browned on top. Much of cooking time depends on individual taste and preference. Slice like a pizza and serve with fresh fruit or a vegetable side dish.