1-First off, begin by frying the sliced onions in 2 tablespoons of butter over medium-low heat for 15 to 20 minutes. Stir them occasionally until they turn a deep golden brown, then set them aside to cool this step brings out their sweet, rich flavor that elevates the whole dish. Next, cook the 8 slices of bacon until they’re chewy, chop them into large bite-sized pieces, and let them cool as well to keep the texture just right.

2-Preheat your oven to 400 degrees Fahrenheit and press the rolled-out pie crust into a deep tart or pie pan for that taller, more filling quiche. In a large bowl, whisk together the 8 large eggs, 1 1/2 cups of heavy cream or half-and-half, and salt and pepper to taste until it’s all smooth and mixed. Add in the cooled onions, bacon, and 2 cups of grated sharp cheddar cheese, stirring everything well to combine.

3-Pour this mixture into your prepared pie crust, filling it almost to the top, and place the pan on a rimmed baking sheet. Cover it lightly with aluminum foil and bake for 40 to 45 minutes. Then, remove the foil and bake for another 10 to 15 minutes until the quiche is set and the crust turns golden brown. Let it rest for 10 to 15 minutes after baking; it might seem a bit loose at first, but it’ll firm up for clean slices.