Using your favorite recipe, prepare pastry and roll out to fit a 9-inch pie pan; trim and flute edge.
Prepare Brussels Sprouts: Trim off stem ends, rinse thoroughly, then cut into quarters (you should have 2 cups). Cook in a large quantity of lightly salted boiling water until just tender, about 4 to 5 minutes. Drain, plunge into cold water to cool quickly, and drain on paper towels.
Spread almonds an a shallow baking pan and toast in a 350º oven for 8 minutes or until golden. Place drained brussels sprouts in the bottom of the pastry shell and sprinkle with toasted almonds.
In a blender container, combine the eggs, milk, mayonnaise, 1-1/4 cups of the cheese, pepper, and nutmeg; blend until smooth. Pour over Brussels Sprouts and nuts in the pie shell. Sprinkle top with remaining 3/4 cup cheese.
Bake on the bottom rack of a 350º oven for 30 to 35 minutes or until center appears firm when dish is gently shaken.
Allow to stand about 10 minutes before serving.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.