1 unbaked 9 inch pastry shell
8 slices bacon
1 med. onion, thinly sliced
4 beaten eggs
1 c. light cream
1 c. milk
1 tbsp. flour
1/2 tsp. salt
Dash ground nutmeg
1 1/2 c. shredded Swiss cheese

Bake pastry shell 5 to 7 minutes at 450 degrees until pastry is nearly done. Remove from oven. Reduce oven temperature to 325 degrees. (Pie shell should still be hot when filling is added.)

In skillet cook the bacon until crisp; drain. Reserve 2 tablespoons of drippings. Crumble bacon and set aside. Cook sliced onions in bacon drippings until tender; drain.

In bowl stir together eggs, cream, milk, flour, salt and nutmeg. Stir in bacon, onions and cheese; mix well. Pour in warm pastry shells. Cover edge of crust to prevent over browning. Bake 325 degrees for 45 to 50 minutes. Let stand 10 minutes.