2 (9") pie crusts
1 bunch green onions, chopped
2 tbsp. melted butter
2 c. shredded Swiss cheese
6 slices bacon, cooked & crumbled
2 c. coarsely shredded ham (I use canned chunk ham)
8 eggs, beaten
1 1/2 c. evaporated milk
1 clove garlic, crushed
1/2 tsp. salt
1/2 dry mustard
Dash of ground nutmeg
Dash of white pepper

Prick bottom and sides of pastry with a fork. Bake at 425 degrees for 6 to 8 minutes. Let cool on wire rack.

Saute onion in butter until tender. Combine onion, cheese, bacon and ham; toss gently. Spoon half of mixture into each pastry shell.

Combine remaining ingredients; beat well. Pour half of egg mixture into each pastry shell. Bake at 350 degrees for 30 to 40 minutes or until set.

NOTE: Unbaked quiche may be covered with aluminum foil and frozen. To serve, thaw overnight in refrigerator; bake at 350 degrees for 40 to 50 minutes.