Preheat oven to 450°F (232°C).

Bake unpricked pastry shell for 5 minutes or until lightly browned.

Remove from oven and reduce temperature to 325°F (163°C).

Cook diced bacon until crisp.

Drain bacon and crumble; reserve 2 tablespoons for garnish.

Place remaining crumbled bacon in the pre-baked pie shell.

Add shredded Swiss cheese evenly over the bacon.

In a separate bowl, combine flour, salt, nutmeg, beaten eggs, and milk.

Pour the egg mixture over the cheese and bacon in the pie shell.

Trim the quiche with the reserved crumbled bacon.

Bake at 325°F (163°C) for 35-40 minutes, or until a knife inserted just off-center comes out clean.

Let cool for 10 minutes before serving.