1 1/2 c. cubed chicken thighs, raw and boned
4 slices bacon
3 tbsp. chopped green pepper
Dash of pepper and nutmeg
1/2 c. grated Cheddar cheese
3/4 c. milk
1/2 c. chopped onion
1/2 tsp. salt
1 c. grated natural Swiss cheese
3 eggs
3/4 c. sour cream
2 (9-inch) frozen pie shells

In large skillet, fry bacon until crisp. Remove bacon and crumble; pour off all grease but 1/4 cup. Over medium heat, saute chicken, onions and green peppers for 15 minutes. Drain and spread over bottom of 2 pie shells; sprinkle with salt, pepper and nutmeg. Add crumbled bacon. Cover ingredients in each pie shell with Swiss and Cheddar cheeses.

Mix eggs, milk and sour cream, pour over ingredients in both pie shells. Bake in 400 degree oven for 20 minutes. Reduce heat to 350 degrees and continue baking for 30 to 40 minutes more, until puffy and when a knife inserted in the center comes out clean. Slice each pie into 6 pieces. Leftovers can be reheated and served next day.