1 9-inch pie crust
 1 6-oz jar marinated artichoke hearts,
 drained and coarsely chopped
 4 oz bacon, chopped into bits (optional)
 1 small onion, chopped
 1 bunch scallions, chopped
 2 cloves garlic, minced
 1 red pepper, cut into 1-inch long, thin
 1/4 cup chopped fresh parsley
 3 TB chopped fresh basil
 1 cup shredded Swiss cheese
 1/2 cup Parmesan cheese
 3 large eggs
 1 TB dijon mustard
 1/4 cup heavy cream
 1/2 cup light cream
 1/4 teas nutmeg
 salt and pepper
 Line 9-inch quiche dish or pie plate with crust.  Refrigerate. Saute 
 bacon in large skillet over medium-high heat until browned. Reduce 
 heat to medium and add onion, scallions,  garlic and pepper. Cook 
 until vegetables are softened, for about 10 minutes. Add artichoke 
 hearts. Cook another 3 minutes. Remove from heat and add parsley, 
 basil, salt, and pepper. Preheat oven to 375. Sprinkle Swiss and Parmesan 
 cheese over crust. Top with artichoke mixture.  Whisk together eggs, 
 mustard, heavy and light creams. Season with nutmeg. Pour evenly 
 over artichoke minute in crust. Bake until puffed and set, about 45 
 minutes. Serve warm or at room temperature.