Prepare the Pie Crust

1. Preheat the oven to 400°F.
2. Prepare pie dough according to instructions.
3. Roll out the pie dough and press it firmly into a 9-inch pie plate, crimping the edges as desired.
4. Place a large sheet of parchment paper over the dough, ensuring it overhangs the edges.
5. Add pie weights or dried beans to prevent the crust from puffing up.
6. Set the pie dish on a baking sheet for easy handling.
7. Blind bake for 10 to 15 minutes, until the edges are lightly golden.
8. Carefully remove the pie weights and parchment paper. Set the crust aside to cool.

Cook the Bacon and Onions

1. In a large skillet, cook the diced bacon over medium heat until crispy.
2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
3. Pour off excess grease, leaving about 1 tablespoon in the skillet.
4. Add the diced onion and sauté for about 5 minutes, until soft and translucent.

Assemble the Quiche

1. Sprinkle the cooked bacon, sautéed onions, and both cheeses evenly over the cooled pie crust.

Make the Egg Custard

1. In a medium bowl, whisk together the eggs, egg yolks, heavy cream, nutmeg, salt, black pepper, and cayenne pepper until well combined.
2. Slowly pour the egg mixture over the bacon, onions, and cheese in the pie crust.

Bake the Quiche

1. Reduce the oven temperature to 325°F.
2. Place the quiche (still on the baking sheet) into the oven.
3. Bake for 45 to 50 minutes, until the custard is set and lightly golden on top. If the crust is getting too brown, cover it with foil or with a pie shield.
4. Let the quiche cool for a few minutes before serving. Enjoy warm or hot!