Preheat the oven to 375 degrees F. Dock the pie crust (poke it every inch or so with a fork, then line it with parchment paper and fill with pie weights (rice, dry beans, or sugar work well also). Bake it for about 15 minutes, then remove the weights and parchment and bake for another 10 minutes.

While the crust is baking, chop the bacon into 1” pieces and cook in a skillet until crispy and brown. Remove them from the pan, then pour out all but a couple of tablespoons of the grease. Add the onions to the pan with the remaining bacon grease and cook over medium heat until soft and brown, about 10 minutes. You may need to add more grease to the pan.

In a medium bowl, beat together the eggs, milk, salt, and pepper until smooth.

Once the crust is ready, remove it from the oven and spread the caramelized onions over the bottom of it, followed by the bacon and cheese. Pour the egg mixture over it, then return to the oven and bake for another 30-35 minutes, or until the center is set when you jiggle it. Alternatively, you could insert a knife in the center and make sure that it doesn’t have raw egg on it when removed.

Once the quiche has baked, remove it from the oven and let it cool and set for at least 15 minutes.