1/2 c. minced shallots
1/2 c. dry white wine
6 eggs
1 tsp. salt
1/4 tsp. white pepper
3 c. heavy cream
Dash of nutmeg
12 oz. Gruyere cheese, grated
1 (10x2 inch) pastry shell, baked

Preheat oven to 400 degrees. Place shallots and wine in a saucepan and bring to boil. Lower heat and simmer for 2 minutes. Set aside to cool. Sprinkle salt and pepper over eggs. Beat lightly, then beat in cream, nutmeg, and wine-shallot mixture. Sprinkle grated cheese over pastry shell. Pour in custard mixture. Bake 25-35 minutes until golden brown and firm in center. Cool 10 minutes before cutting.