In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook turnip greens and bell pepper in 2 tablespoons bacon drippings over medium heat 3 to 4 minutes or just until tender. Stir in green onions; spoon mixture into pie plate. Sprinkle with cheese and crumbled bacon. In large bowl, mix eggs, half-and-half, salt and pepper with fork or whisk until blended. Pour over greens in crust.