6 slices bacon, chopped, fried and drained
1 c. grated Swiss cheese
1 (9 inch) unbaked pie shell, chilled
1 (10 oz.) pkg. frozen, chopped collards, cooked and drained
3 eggs, beaten
2 c. light cream
1 tsp. salt
Dash of nutmeg
Dash of pepper

Sprinkle the bacon and the cheese on the bottom of the pie shell. Chop well drained collards further to break up any stem pieces and combine greens with remaining ingredients. Mix well. Pour mixture into pie shell over cheese. Bake in a preheated 400 degree oven for 10 minutes.

Reduce heat to 350 degrees and continue baking for 35-40 minutes, until pie is set in the middle. Let stand a few minutes before cutting into wedges. Makes 6-8 servings.

Winter Park Lodge 64, F.O.P.