1 regular pie crust shell
1 (4 oz.) can whole chilies
6 slices bacon, cooked and drained
1 (4 oz.) c. Swiss cheese, shredded
3 eggs
1 c. light cream
1/4 tsp. salt
Dash of ground nutmeg

Preheat oven to and cookie sheet to 425 degrees. Drain chilies and dry with toweling. Remove rind and seeds. Chop in large pieces. Crumble bacon and mix with chopped chilies. Sprinkle Swiss cheese on bottom of unbaked pie shell, the chilies and bacon.

Mix together eggs, cream, salt and nutmeg. Slowly pour over cheese mixture. (The pie will be very full, but should not spill over.) Place on cookie sheet in preheated oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake an additional 20-25 minutes or until knife inserted in the center comes out clean. Cool 10-15 minutes before serving. Serves 6-8.