This classic Quiche Lorraine is loaded with bacon, onions and nutty Gruyère and makes for a wonderful Christmas breakfast!
Preheat oven to 400 degrees. Place a piece of parchment paper inside the pie crust. Fill the crust with dried beans. Bake 10 minutes. Remove the crust from the oven. Discard the beans and the parchment paper. Reduce oven temperature to 375 degrees.
In a large skillet over medium-high heat, cook the bacon until crisp. Remove with slotted spoon to a paper towel-lined plate. Cook the onion in the same skillet in the remaining fat until the onion is translucent, about 5-6 minutes.
Add the bacon, onion and shredded cheese to the blind baked pie crust. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper and nutmeg until well blended. Pour egg mixture slowly into crust. Place on a baking sheet. Sprinkle with Parmesan cheese and bake for about 50 minutes or until quiche is set in the middle and lightly browned. Remove from the oven to a wire rack to cool.