Let piecrust stand at room temperature according to package directions. Unfold piecrust and ease into a 9-inch pie plate. Fold edge under and flute as desired. Line pastry with double thickness of foil.

Bake in a 450 degree F oven for 5 minutes. Carefully remove foil. Bake for 5 minutes more. Remove from oven. Reduce oven temperature to 325 degrees F. Place bacon pieces in piecrust; set aside.

In a small saucepan cook carrot and green onion in a small amount of water about 4 minutes or until tender. Drain, pressing out excess liquid with the back of a spoon; set vegetables aside.

In a mixing bowl stir together eggs, milk, salt, and nutmeg. Add carrot and onion; set aside. Toss together cheese and flour; sprinkle over bacon in piecrust. Place piecrust with bacon and cheese mixture on oven rack; carefully pour in egg-vegetable mixture.

Bake in the 325 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting into wedges. Makes 6 servings.