Preheat the oven to 375 F and blind bake the pie crust, by baking for 15 minutes with weights and then 5 minutes without weights until lightly golden in color.
While the crust is baking, in a skillet over medium heat, cook the bacon until just cooked but not crispy.
Remove half of the leftover oil from the skillet. In the remaining oil, cook the onion until translucent.
In a separate bowl, beat together the eggs until combined. Add the cream, pepper, and nutmeg and whisk until just combined.
Crumble or dice the bacon and place the pieces on top of the baked pie crust. Add the cheese and onion, then pour the egg and cream mixture on top.
Bake the quiche for 50 minutes or until a toothpick can be inserted and removed cleanly.