Basil shortcrust pastry for 1 crust
1/2 c. scallions, chopped
Butter
6 to 8 oz. Swiss or Gruyere cheese, cubed
3 eggs, beaten
1 1/2 c. cream
Nutmeg
Salt and pepper

Line a pie dish or quiche form with pastry and bake 5 minutes. In a preheated 450 degree oven (be sure to prick the crust first with a fork). Saute the scallions in 1 tablespoon butter. Sprinkle them on the bottom of the crust. On top of them spread cheese cubes.

Combine the eggs with the cream, add a little nutmeg and salt and pepper. Blend it all well. Pour this mixture over the cheese and bake for 15 minutes at 450 degrees then turn the oven down to 350 degrees and bake another 10 to 15 minutes or until a knife comes out clean. Serve either very hot or well chilled.

PASTRY:

2 c. flour
1/2 tsp. salt
1/2 tsp. sugar
3/4 c. butter
Lemon juice
1 to 3 tbsp. ice water

Mix flour, salt and sugar in bowl. Cut in the butter until the mixture resembles coarse corn meal. Sprinkle over it a few drops lemon juice and a very small amount of ice water. Toss lightly until it begins to come together.

Form it quickly into a ball and chill before rolling out. Roll out: Quickly on a lightly floured board making 2 circles.

This recipe makes 2 (9 inch) crusts or one double crust. If pie shell is to be prebaked, prick bottom with a fork in several places.