Preheat your oven to 375F (190°C). Grease a 9 inch (23 cm) tart pan with butter and set aside.
Cook the bacon in a pan if it isn't pre-cooked. It should be only slightly crispy.
Prepare all of the ingredients for the quiche. Chopping all of the fillings like the bacon and onions makes this recipe a breeze to put together.
Combine the milk and eggs in a large mixing bowl. Whisk together well.
Add the fillings for your quiche to the bowl: the chopped red and green onions, sliced bacon, nutmeg as well as salt and pepper to taste. Mix well.
Pour into the prepared tart pan. Stir the ingredients around if necessary to spread them evenly throughout the tart pan.
Bake the quiche for 45 - 50 minutes until golden and set. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.
If you use regular bacon and cheese, this recipe is quite high in sodium. Consider using low-sodium bacon and low-sodium cheese instead if you need to watch your sodium intake. To freeze the quiche, cook it for 3/4 of the total time (so roughly 33 – 37 minutes), remove from the oven, and allow it to cool to room temperature. Once cooled, wrap the quiche in plastic or an airtight container and freeze. You can keep it in the tart pan or remove it and set it on a plate to keep its shape. To reheat, remove from the fridge a few hours before needed and then bake at 350F (180C) for 15 minutes.