1. In medium bowl, beat eggs until foamy. Gradually add soup and cream, mixing well.
2. Sprinkle cheese, meat and vegetable evenly over pie crust. Pour soup m ixture over all. Sprinkle with nutmeg.
3. Bake at 180ºC . 50 minutes or until center is set. Let stand 10 minutes before serving. Makes 6 servings. Tip : To make pie crust: In medium bowl, stir together 1 cup all-purpose flour and half teaspoon salt. With pastry blender, cut in one third cup shortening until mixture resembles coarse crumbs. Add 2 to 3 tablespoons cold water, a tablespoon at a time, mixing lightly with fork until pastry holds together. Form into a ball. On lightly floured surface, roll dough to a 33 cm round. Transfer to 23 cm pi e plate. Trim edge leaving 1 cm pastry beyond edge of pie plate. Fold overh ang under pastry; pinch a high edge. Flute edge.