Line a 23 cm 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 220ºC 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 190ºC 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. half cup shredded crabmeat, or half 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. 0.75 cup mushrooms, thinly sliced and arranged over the bottom of the pastry shell, OR folded into the egg mixture.