Brie Quiche - Creamy Cheese Luncheon Quiche

• 1 9 inch pie crust
• 5 large eggs, separated
• 1-1/2 cups (350 ml) light cream
• 1 lb (.5 kg). Brie cheese, broken into small pieces
• 1/8 tsp (1 ml) salt
• 1 pinch nutmeg, optional
• tart apples, garnish
• pears, garnish

1. Preheat the oven to 375 degrees (200 C.).
2. Line a 9-inch quiche pan or pie pan with the pastry, and bake for 10 minutes.
3. Cool and set aside.
4. Beat egg yolks and cream together, then blend in the cheese and salt (and nutmeg if using).
5. Beat egg whites until stiff, but not dry.
6. Gently stir in 3 tbsp (45 ml) of the egg whites into the egg yolk and cheese mixture and blend to lighten the mixture.
7. Then, carefully fold in the remaining egg whites.
8. Pour the completed mixture into the cooled crust and bake at 350 degrees (175 C.) for 30 minutes or until the custard is set.
9. Allow to cool slightly before cutting and serving.
10. Serve on plates with wedges of crisp tart apples and fresh sweet pears.

crust, eggs, light cream, cheese, salt, nutmeg, tart apples

Taken from online-cookbook.com/goto/cook/rpage/000DE6 (may not work)