Make the pastry. Roll out and line the pan. Prepare the edge as you like. It’s fun to experiment with different patterns and shapes for décor. This one is made with the tines of a fork.

Preheat oven to 350° F.

Place shallots and wine in saucepan; bring just to a boil.

Lower heat; simmer until the wine is mostly absorbed. Add the salt, pepper, and nutmeg. Scrape into a large bowl to cool.

Add eggs to the shallot mixture. Beat lightly, then beat in cream. Whisk in the grated cheese. Pour into the prepared pie crust. I like to place it on a baking sheet so that it's easy to take in and out of the oven.

Bake 70 - 90 minutes until it's golden brown and doesn't wiggle in the center.

Let rest 5 to 10 minutes before cutting. Just look at how light and fluffy the eggs are. Serve with a simple salad.