Pie Crust

1. Follow the directions for homemade pie crust if using.
2. BLIND BAKE:  for both store-bought and homemade, once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie plate. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 20-22 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.

Cook the Bacon

1. In a large skillet, add in the bacon and fry up until crisp on medium heat. 
2. Remove from the pan and place on a plate lined with paper towels to cool.

Cook the Onions

1. Remove all the grease but 1 tablespoon in the skillet. Add in the onions and saute until soft and translucent on medium-low (about 10 minutes). Remove from the heat when finished. 

Assemble

1. Reduce oven temperature to 350 degrees. 
2. Shred the cheese on a box cheese grater.
3. In a large bowl, add the eggs and beat with a fork until the yolks are broken.
4. Add in the milk, spices, chives, and shredded cheese. Mix well.
5. Break up the bacon into small bits and add into the bowl with the eggs along with the sauteed onions.  Mix well.
6. Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.