Preheat oven to 375 degrees.
In a bowl, separate one egg white from egg yolk, but be sure to reserve both.
Beat your egg white and then brush crust with it. Pre-bake the crust for 7-8 minutes (I did 7 minutes). Let cool for 10 minutes.
In a large mixing bowl, whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white from the crust. Then add in sugar, salt, vanilla, cream and milk as well.
Pour egg mixture into piecrust and sprinkle with nutmeg.
Bake for 35-45 minutes or until knife inserted in center comes out clean. Mine took the full 45 minutes. Cool on a wire rack. Store in the fridge.
