• 2 8-inch pie shells, partially baked
  • 1/4 teaspoon white pepper
  • 21/2?3 cups half and half*
  • 1/8 teaspoon nutmeg
  • 6 eggs, beaten
  • 8 ounces cheese of choice
  • 2 teaspoons salt filling(s) of choice, optional



Beat eggs in a mixing bowl. Add half and half and whisk briskly for 100 strokes by hand, or beat with an electric mixer for one minute. Whisk in seasonings. Pour custard through a wire mesh strainer into a pitcher or other vessel with a pouring ?lip.? Place 4 ounces of cheese in bottom of each pie shell. If using a filling, only put 2 ounces of cheese in pie shell, then, layer filling in as desired. Top with remaining 2 ounces of cheese; don?t be worried if cheese mounds up somewhat above the edge of the pie shell. Place filled shell on a baking sheet. Pour custard into shell. Sprinkle with chopped parsley and/or paprika, and immediately place in pre-heated oven. Bake until the filling is set, about 20?30 minutes. Serve hot or cold. *If filling is used, use 21/2 cups half and half. If no filling, use 3 cups half and half.