Place pie crust into a pie dish. Press it gently to fit the shape. Prick the bottom with a fork. Pre-bake for 10 minutes at 180°C until slightly firm.

Heat a pan over medium heat. Add chopped bacon and cook until crispy. Remove and place on paper towel to drain extra oil. Keep bacon aside for later use.

In the same pan, add butter and chopped onions. Cook until soft and slightly golden. This gives the quiche a sweet and rich flavor base.

In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg. Mix until smooth. This mixture will create the creamy texture of the quiche.

If you enjoy baked egg dishes like this one, this hearty egg and sausage breakfast casserole uses a similar custard technique and makes a wonderful addition to any weekend brunch lineup.

Add cooked bacon, onions, and shredded cheese into the pre-baked crust. Spread everything evenly so each slice gets full flavor.

Slowly pour the egg mixture over the filling. Make sure it covers everything evenly. Gently tap the dish to remove air bubbles.

Place in oven and bake at 180°C for 35–40 minutes. The top should be golden and the center slightly firm but soft.

Let the quiche rest for 10 minutes before cutting. This helps it set properly. Slice and serve warm for best taste.