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

Line the unpricked pastry shell with foil, fill with dried beans. Bake at 450 degrees for 5 minutes. Carefully remove the beans and foil. Bake 5 to 7 minutes longer or until the pastry is nearly done.

Remove from oven; reduce oven temperature to 325 degrees. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

In skillet cook the bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon finely and set aside. Cook sliced onion in reserved drippings until tender; drain. In bowl, thoroughly stir together the eggs, cream, milk, flour, salt and nutmeg. Stir in the bacon, onion and cheese. Mix well. Pour mixture into warm pastry shell. If necessary, cover edge of crust with foil to prevent overbrowning. Bake at 325 degrees for 45 to 50 minutes or until set in center.