Cheese pie

• 3 eggs
• 150 ml (¼ pint) single cream
• 175

Beat together the eggs and cream and strain them through a sieve into a bowl. Stir in the grated cheese and seasoning, shaking in a good quantity of cayenne pepper.

Line a buttered 20-cm (8-in) pie plate with half the pastry. Brush the bottom of the pie with cool melted butter to prevent the egg mixture from making the pastry soggy. Add the mixture. Brush the outside rim of pastry with