Bacon and cheese pie

Unbaked 9 inch pie shell
9 slices bacon
1 sm. onion, minced
1/3 cup grated Parmesan cheese
1/2 cup cubed Swiss cheese
4 eggs
1 cup light cream
1 cup milk
3/4 tsp. salt
1/2 tsp. white or black pepper
1/4 tsp. nutmeg

Preheat the oven to 450 degrees. Prick the pie shell bottom here and there with a fork and bake at 450 degrees for 5 minutes. Set aside. Fry the bacon slowly, turning frequently until crisp. Drain, dry on paper towels, and crumble the bacon. Set aside. Saute the onion in a little of the bacon drippings until transparent (do not brown). Sprinkle the cheese, bacon and onion over the partially baked pie shell, reserving 2 tbsp. of the crumbled bacon for the top of the pie. Lightly beat the eggs in a bowl, and add milk, cream, salt, pepper and nutmeg. Stir well and pour over the cheese, bacon, onion. Sprinkle the extra crumbled bacon over the top. Bake for 15 minutes at 450 degrees, reduce the heat to 350 degrees and bake about 10 minutes longer or until a knife inserted 1 inch from the edge comes out clean. Serve at once.