Preheat your oven to 375°F (190°C). If you're using a store-bought crust, let it sit at room temperature while you prep everything else.

Cook your bacon until crispy. I like to cut it into small pieces before cooking - it's easier to crumble later. Once done, set aside on paper towels to drain.

In the same pan, sauté the diced onion in a tablespoon of the bacon fat until soft and translucent (about 5 minutes). This adds amazing flavor!

In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg until well combined. Don't skip the nutmeg - it's my secret ingredient that adds wonderful warmth to the quiche.

Place your pie crust in a 9-inch pie dish. Layer half the cheese on the bottom, then add the bacon and onions. Pour in the egg mixture, and top with remaining cheese.

Bake for 35-40 minutes, or until the center is set but still slightly jiggly. The top should be golden brown.

Let it rest for 10-15 minutes before slicing. This helps it set completely and makes for cleaner slices.