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Preheat oven to 375 degrees.
In small bowl separate one egg white from egg yolk reserving both.
Brush crust with beaten egg white and pre-bake for 7-8 minutes. Let cool for 10 minutes.
In large bowl whisk together 3 eggs plus the one spare yolk and whatever is left from the beaten egg white, sugar, salt, vanilla, cream and milk.
Pour egg mixture into piecrust and sprinkle with nutmeg.
Bake for 35-45 minutes or until knife inserted in center comes out clean.
Cool on a wire rack. Store in the fridge.