Ingredients:
1 (9 inch) deep dish pie shell, unbaked and chilled
6 eggs, at room temperature
2 cups grated Dofino Edam
2 cups heavy cream or half and half or whole milk, gently heated just until warm
1/2 teaspoon salt
1/4 teaspoon cayenne

Cooking Directions:
Preheat oven to 425°: prick the crust all over with a fork.
Line it with tine foil and weight the bottom with a pile of dried
Beans, rice, or other weights that will sit flat on the surface
Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°
In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended
Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top
Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still juggle just a little in the middle (cover pie crust edges with foil if getting too brown)
Cool on a rack; serve warm or at room temperature

Makes 6 Servings