Ingredients:

1 ready-to-use pie crust

200g bacon, diced

1 onion, finely chopped

4 eggs

200ml heavy cream

100g Gruyère cheese, grated

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

1: Preheat your oven to 180°C (350°F).

2: In a frying pan, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon from the pan and set it aside on a paper towel-lined plate to drain excess grease.

3: Using the remaining bacon grease in the same pan, sauté the chopped onion until it becomes soft and translucent. Remove from heat and set aside.

4: In a mixing bowl, beat the eggs. Add the heavy cream and whisk until well combined. Season with salt, pepper, and a pinch of nutmeg if desired. Stir in the grated Gruyère cheese.

5: Place the ready-to-use pie crust in a pie dish, pressing it gently against the sides. Prick the bottom of the crust with a fork to prevent it from puffing up during baking.

6: Spread the cooked bacon and sautéed onions evenly over the pie crust.

7: Pour the egg and cream mixture over the bacon and onions, ensuring an even distribution.

8: Place the quiche in the preheated oven and bake for approximately 30-35 minutes, or until the filling is set and the top is golden brown.

9: Once baked, remove the quiche from the oven and let it cool for a few minutes before serving.