Cheese and quince tart

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1	spelt pastry dough, rolled into a circle
1	quince
250 g	grated Gruyère
1 tbsp	Maizena cornflour
2 dl	milk
2	eggs
¼ tsp	nutmeg
¼ tsp	salt
a little	pepper

Tart
Place the baking paper and pastry in the tin, firmly prick the base with a fork. Rub the quince clean with a towel, peel, quarter, core and grate coarsely into a bowl. Mix in the cheese and all the remaining ingredients. Spread the mixture over the base of the tart.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove from the tin and serve hot.