Lightly beat the eggs with a wire whisk. Add the cream and seasonings and blend until smooth. Set the shell on a cookie sheet, carefully pour in the mixture. Sprinkle with reserved cheeses. Bake at 375 degrees in center shelf for 30 minutes or until top is puffed up and browned or a knife inserted in the center of custard comes out clean.

Remove from oven and carefully slide onto a wire rack for 5-10 minutes. Garnish and serve hot.