PASTRY:

Double ingredients for same pastry used for pecan tarts (in dessert section). Follow same directions.

FILLING:

1 1/2 c. heavy cream
3 eggs, slightly beaten
1/4 to 1/2 c. grated Gruyere cheese (I use 1/2)
1/8 tsp. nutmeg
1/3 c. grated Parmesan cheese
Salt and pepper

Preheat oven to 425 degrees. Bake 5 minutes. Reduce heat to 350 degrees. Bake approximately 25 minutes or until set and slightly browned. Cool. Chill overnight and freeze if desired. Yield: 4 dozen.