Grease a 13 by 9 in baking dish. Set aside.
Place you bacon in a 12 inch skillet and cook over medium high heat until crisp. Remove to a paper towel lined plate.
In the same skillet, add the onion, pepper, and radish, and cook over medium high heat for about 5 minutes, stirring occasionally. Sprinkle in salt and pepper.
Whisk the eggs and cream together in a large bowl. Set aside.
Spread half the vegetables into the dish. Sprinkle half of the cheese over the vegetables. Sprinkle half the bacon over the cheese. Spread remaining vegetables over bacon.
Pour the egg mixture on top. Cover and refrigerate 8 hours or overnight.
When you're ready to bake; Preheat your oven to 325 degrees F. Uncover and bake 50-60 minutes or until a thermometer in the center registers 160 degrees F.
Sprinkle remaining cheese and bacon over the top and bake 3-5 minutes more or until cheese is nicely melted, top is puffed and bacon is crispy.
Allow to cool for about 10 minutes before slicing into 12 pieces.
Store leftovers covered in the refrigerator for up to 3 days.