Tarte Saint-Germain from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• ½ cup grated Gruyère cheese
• One 9-inch shell of Pâte Brisée, partially baked (see Note)
• Freshly grated nutmeg (optional)
• Salt and freshly ground black pepper, to taste
• 4 tablespoons (½ stick) unsalted butter
• 1 cup half-and-half
• 1 cup heavy cream
• 2 egg yolks
• 6 leeks, trimmed, well washed, and thinly sliced
• 2 eggs