Line a 26-cm pie plate (round or fluted) with the pastry.
Garnish with the crumbled Reflets de France Roquefort cheese. Chill.
Break the eggs in a terrine dish, beat them, add the cream and mix well. Season with salt, pepper and nutmeg.
Fill the pastry-lined pie dish with this mixture and garnish with Roquefort. Scatter a few small pats of butter on the top.
Cook at 200°C for 20 to 25 minutes.