Bacon and Cheese Quiche

Preheat the oven to 375°F (190°C). Roll out the pie crust into a 9-inch tart pan and prick the bottom with a fork. Bake for 10 minutes to blind bake.

Cook the bacon in a skillet until crispy. Drain on paper towels and chop into small pieces.

If using onion, sauté it in butter until translucent.

In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.

Sprinkle the cheese evenly over the partially baked crust, then add the bacon and sautéed onion if using.

Pour the egg mixture over the fillings in the crust.

Bake in the preheated oven for 35-40 minutes, until the filling is set and golden.

Let cool slightly before slicing and serving.