Bacon Wild Rice Quiche

6 eggs
1 1/2 cups half and half
Pinch nutmeg
2 cups grated cheddar cheese
1/2 pound bacon, cooked until crisp, drained and crumbled
3/4 cup cooked wild rice
1 pie crust

Line 9-inch pie pan with crust and flute edges. Put wild rice, bacon and cheese in pie shell.
Blend together in bowl until smooth: eggs, half and half and nutmeg.
Pour over other ingredients in pie shell.
Bake in oven at 425° for 15 minutes, then reduce heat to 300° and bake for 30 more minutes.
Serves 6.