Roll out pastry on a lightly floured board to about 1/8-inch thickness.

Fit the pastry into a 9-inch pie pan and crimp the edges.

Place a circle of foil inside the pastry shell and partially fill with dry rice or beans.

Bake in a 350 degree (175 C) oven for 20 minutes.

Lift off the rice and foil, then return the pastry to the oven for 5 minutes.

Let the pastry cool.

Shred Swiss cheese using a food processor and distribute it over the baked pastry shell.

Chop bacon in the food processor and sprinkle it over the cheese.

Process eggs, cream, and milk for 5 seconds and pour over the bacon and cheese.

Sprinkle nutmeg or mace over the filling (about 1/8 tsp or to taste).

Bake at 325 degrees (160 C) for about 50 minutes, or until a knife inserted in the center comes out clean.

Let stand for 10 minutes before cutting and serving.