Artichoke Quiche

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
strips
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.