1 pie shell, partially baked

10 slices bacon

1 green onion, sliced thin

6 eggs

1 cup half and half

salt and pepper to taste

Large pinch of nutmeg

¾ cup each smoked Swiss and cheddar cheese, shredded

1 cup chopped broccoli

Fry bacon until crisp, then drain thoroughly on paper towels. Preheat oven to 375° F. Crumble bacon and sprinkle half of it over the bottom of the pie shell, distributing evenly. Beat eggs in half and half. Add salt, pepper and nutmeg. Blend in remaining ingredients, making sure everything is well coated with the egg mixture. Pour the mix into the pie shell. Leave about ¼ - 1/8 inch to crust on the tart shell to allow room to rise without overflowing. Bake for 30 minutes or until a knife inserted into center come out clean and the quiche is puffed and brown. Lacto-ovo vegetarians can replace the meat with mushrooms.

By Breid Foxsong