Two deep dish pie crusts- (frozen, pre-made is fine)
4 eggs
1 cup 1/2&1/2
1 cup milk
1 Tbsp flour
1/2 tsp salt
1/4 butter or 1/4 tsp olive oil
1/4 tsp season salt
dash ground nutmeg
1-1/2 cups grated swiss cheese
8 slices of cooked bacon
Whatever vegetables you want to add.
Suggestions: 1/2 cup mushrooms, 1/2 cup finely chopped celery; 1/4 cup chopped onion; 1/2 cup ham (cut into 1/4" squares); 1/2 cup zuccini; 1/2 cup squared potatoes etc....

4 eggs 1 cup 1/2&1/2 1 cup milk 1 Tbsp flour 1/2 tsp salt 1/4 butter or 1/4 tsp olive oil 1/4 tsp season salt 1 -1/2 cups grated swiss cheese 8 slices of cooked bacon

Oven: 325
Brown bacon until crispy, remove from stove to cool on paper towels.
Saute vegetables until soft but not soggy in butter (or olive oil) and season salt.
Take a fork and puncture the defrosted pie crusts about 10 times to avoid air bubbles from forming when cooking
Mix together eggs, 1/2&1/2, milk, flour, salt, nutmeg and swiss cheese in a large bowl.
Stir Crumbled bacon into the egg mixture.
Add vegetables to the egg mixture without the saute cooking liquid. Stir until blended
Ladle into pie crusts and place on a lined large cookie sheet.
Bake 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving