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1
Set out pie crust, eggs to warm to room temperature.
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2
Cut bacon cross-wise in 1 cm strips (no need to separate).
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3
Grate 1/2 onion into a small bowl.
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4
Grate cheese into another small bowl.
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5
Roll out pie crust into pie plate, roll edges as needed and return to fridge.
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6
Cook bacon in skillet over medium heat, stir occasionally to separate pieces.
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7
When browned and slightly crispy, remove bacon with a slotted spoon (leave grease in the skillet) and place on paper towel to drain/dry.
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8
Remove all but about 1 tbsp of the grease (careful, very hot! It can be discarded).
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9
Put the onion into the skillet and cook over low heat, mixing occasionally, just enough to take the edge off of the onion taste. Remove heat, leave in skillet.
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10
Break eggs into a large mixing bowl and add cream. Whisk until mixed.
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11
Add onion, salt and pepper (e.g. salt: 2 turns on grinder, pepper: 4+ turns) and whisk.
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12
Fetch pie crust from fridge.
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13
Crumble the bacon and spread evenly across the bottom of the pie crust.
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14
Spread the cheese on top of the bacon.
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15
Gently pour the egg/cream mixture into the pie crust.
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16
Place the pie plate on a cookie sheet and place in the middle of the oven.
