|Pastry for double crust pie||1|
|Swiss cheese||1⁄2 Pound|
|Cheddar cheese||1⁄2 Pound|
|Grated parmesan cheese||2 Tablespoon|
|Half and half||4 Cup (64 tbs)|
Divide pie dough in half; roll out and line 2 pie pans.
Brown butter; cool to lukewarm.
Grate Swiss and Cheddar cheeses coarsely; mix with 1 tablespoon flour, Parmesan cheese and nutmeg.
Divide mixture evenly into pie crusts.
Beat eggs with nutmeg, salt and 1 tablespoon flour; blend with half and half and remaining flour.
Strain mixture; beat in butter vigor- ously.
Divide mixture into pie shells.
Bake at 375 degrees for 30 minutes; reduce oven temperature to 350 degrees.
Bake for 20 minutes longer or until knife inserted in center comes out clean.