|Pastry||1 (For A One-Crust Nine Inch Pie)|
|Chopped scallions||1⁄2 Cup (8 tbs)|
|Cubed swiss cheese||1 Cup (16 tbs) (Gruyere Or Emmentaler)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Eggs||3 , beaten|
|Cream/Three fourths cup each milk and cream||1 1⁄2 Cup (24 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
Preheat the oven to 450 degrees.
Line a nine inch pie pan or shallow, scalloped souffle dish with pastry and bake five minutes.
Cook the bacon until crisp and remove it from the skillet.
Pour off all but one tablespoon of the fat in the skillet.
Saute the scallions in the fat in the skillet until tender but not browned.
Crumble the bacon and sprinkle it over the bottom of the partly baked pie shell.
Sprinkle the scallions and the cheeses over the bacon.
Combine the eggs, cream, nutmeg, salt and pepper; strain over the cheese mixture.
Bake the quiche fifteen minutes, reduce the oven temperature to 350 degrees and bake until a knife inserted one inch from the pastry edge comes out clean, about ten minutes longer.