1

Line unpricked pastry shell with double thickness of foil. Bake in a 450° oven 8 minutes. Remove foil. Bake 4-5 minutes more or till pastry is set and dry. Remove from oven. Set on a wire rack. Reduce oven to 300°. Allow 10 minutes for heat to adjust.

2

Meanwhile, in a skillet cook onion and bacon till onion is tender and bacon is crisp. Drain on paper towels.

3

In a medium mixing bowl beat eggs slightly with a fork. Stir in sour cream, half-and-half (or cream or milk), salt, pepper, and nutmeg if desired. Stir in onion mixture, spinach, mozzarella cheese, and Swiss cheese. Pour into the baked pastry shell.

4

Bake in a 300° oven for 45-50 minutes or till a knife inserted near the center comes out clean. If necessary cover edges with foil to prevent overbrowning. Let stand for 10 minutes before serving. If desired, garnish with tomato slices, oregano, and pepper.