Preheat oven to 375 degrees F. Unfold pie crust into 9-inch pie plate and flute edges. Bake at 375 degrees for 5-8 minutes until dry and light golden in color. Remove from oven and reduce oven heat to 325 degrees. Meanwhile, fry bacon until crisp. Drain well on paper towels. Drain off grease, reserving 1 T. Saute onion in reserved grease until tender. Place drained sliced peaches in bottom of pre- baked pie shell in spiral fashion, covering bottom. Mix together eggs, half and half, nutmeg, and salt. Add crumbled bacon and sauteed onions. Mix together Swiss cheese and flour and add to egg mixture. Pour over peaches in crust. Bake in 325 degree oven for 40-45 minutes or until knife inserted in center comes out clean and quiche is golden brown. If necessary, during last 10 minutes of baking, cover edge of crust with foil to prevent overbrowning. Let quiche stand 10 minutes before serving.