1recipe pie crust (see post for link or use your favorite recipe)
1and 1/2 teaspoons olive oil
1large yellow onion, coarsely grated
2large eggs plus 3 egg yolks
1/8teaspoonfreshly ground nutmeg
3/4cupgrated Swiss cheese (gruyere works nicely too), coarsely grated
Lightly spray a 10" tart pan with non-stick spray; set aside. On a lightly floured surface, roll the pie crust dough out into a 12-inch round. Place the dough into the prepared pan, pressing it down in the center and up the edges. Using kitchen sheers, trim excess dough around the edges. Place the pan in the freezer for at least 30 minutes.
In the meantime, preheat oven to 350 degrees (F). Line two plates with paper towels. Place a large frying pan over medium-heat. Fry bacon in batches, transferring cooked bacon onto the paper towel lined plates. Transfer bacon to a cutting board and chop into small pieces; set aside.
Heat the olive oil in a small saucepan over medium-heat. Add the onion and cook, stirring occasionally, for 6 to 8 minutes, or until the onions are lightly golden. Remove from heat and set aside.
Remove crust from the freezer. Line the crust with two layers of heavy duty aluminum foil or parchment paper, allowing a few inches of overhang on the sides of the tart pan. Fill with pie weights or dry beans. Bake for 25 minutes. Carefully remove the pie weights and foil. Using the tines of a fork, poke several sets of holes around the bottom of the crust. Return the crust back to the oven and bake for another 15 minutes. Remove partially baked crust from the oven and set aside.
In a large bowl combine the eggs and egg yolks; whisk well to combine. Add in the milk, heavy cream, salt, pepper, nutmeg, and chives and whisk vigorously for about 2 minutes. Don't skimp on time here! The vigorous whisking allows air to enter the mixture which gives the quiche its light and fluffy texture.
Sprinkle the bottom of the partially baked crust with the cheese, onions, and bacon. Pour the filling into the pie crust. Bake the quiche for 35 to 40 minutes, or until the edges are set and the center is still a little jiggly. Cool on a wire rack for at least 15 minutes before serving.