Preheat oven to 400°F.
Thaw shell for 10 minutes.
Prick bottom and sides of shell with a fork.
Bake shell for 10 minutes.
Let cool for approximately 10 minutes.
Reduce oven temperature to 350°F.
Tear up ham into small pieces, set aside.
Cook bacon well and crumble, set aside.
Sautè onions, set aside
Fill bottom of pie shell with 1/2 cup of shredded cheese.
Layer ham, bacon, onions and add remaining ¼ cup of shredded cheese.
In saucepan, scald cream.
In a separate bowl, lightly beat eggs then add to cream.
Remove eggs and cream from heat and stir until combined.
Add nutmeg, paprika and pepper.
Pour egg mixture into pie shell.
Place quiche on cookie sheet to protect oven should quiche boil over.
Place in the oven on the center rack and back at 350°F for approximately 45 minutes or until center sets.
Remove from oven and cool on wire rack for 30 minutes.
Serve or refrigerate for up to 3 days.
