Preheat the oven:
Preheat your oven to 180°C (350°F). Lightly grease a 23cm (9-inch) quiche dish or tart pan.

Blind bake the crust:
Roll out and press the pastry into the dish. Trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans or rice. Bake for 10 minutes, then remove paper and weights and bake for another 5 minutes. Set aside.

Cook the bacon and onion:
In a pan over medium heat, cook the chopped bacon until golden and crisp. Add the chopped onion and sauté until soft. Remove from heat and let cool slightly.

Prepare the filling:
In a mixing bowl, whisk together the eggs, cream (or milk), salt, pepper, and nutmeg.

Assemble the quiche:
Sprinkle the cooked bacon and onion evenly over the pastry base. Top with grated cheese. Pour over the egg mixture, spreading it evenly.

Bake:
Bake in the preheated oven for 30–35 minutes or until the quiche is set and lightly golden on top.

Cool and serve:
Let the quiche cool slightly before slicing. Garnish with chopped parsley if desired and serve warm or at room temperature.

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