In small skillet cook the bacon until crisp. Drain bacon on paper towel; finely crumble and set aside. Reserve 1 tablespoon bacon drippings. Cook onion in reserved drippings until tender. Sprinkle cheese, bacon and onion in the warm pastry shell.

In a bowl combine the eggs, milk, squash, salt, nutmeg and pepper; pour into pastry shell.

Bake in a 325°F for 40 to 50 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Garnish with additional bacon.

Makes 6 servings.