Line a 9 inch pie plate with pastry, or use a frozen pie crust, and rub some so ft butter over the surface. Partially bake the crust in a 425 degree f oven for 8 minutes. Let cool until ready to use. Combine the eggs, cream, wine, nutmeg, a nd salt and pepper to taste in a bowl and beat until blended. Gradually add the cheese, and blend well with the egg mixture. Pour into the pie crust, and bake in a 375 degree f oven for 20 to 30 minutes, or until a knife inserted in the ce nter comes out clean. If the top is not golden brown, run under a broiler until browned. Allow to stand for 5 minutes before cutting. Serve with a crisp green salad, and chilled Chablis or Pinot Chardonnay. Serves 4 to 5.
*OPTIONAL VARIATIONS*
1. Line the bottom of the crust with overlapping pieces of thin ham (Proscuitt o, Smithfield, Country or boiled), and pour in egg mixture, OR as you pour in e gg mixture dot with pieces of ham.
2. 4 to 5 slices of bacon, cooked crisp, an d folded into the egg mixture.
3. 1/2 cup shredded crabmeat, or 1/2 cup finely diced shrimp, added to egg mixture, or placed on the bottom of the pastry shel l.
4. 1 cup thinly sliced onion, or 1 cup sliced leek, white part only, in a l ayer on bottom of crust.
5. 3/4 cup mushrooms, thinly sliced and arranged over the bottom of the pastry shell, OR folded into the egg mixture.