Easy Ina Garten's Quiche Recipe

Preheat oven to 375°F (190°C). Roll out your 1 9- inch pie crust and press into a 9″ tart or pie pan. Chill the crust while you prep the filling.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are set and lightly golden. Remove the weights and bake a bit longer until dry.
In a skillet, cook the diced 4 slices bacon until crisp. Remove and drain. In the 1 tablespoon butter, sauté the 1 medium yellow onion until soft and translucent.
In a bowl, whisk the 4 large eggs and 1 cup heavy cream with ½ teaspoon salt, ¼ teaspoon black pepper, and teaspoon nutmeg. Stir in the cooked bacon, onions, 1 teaspoon fresh thyme leaves and shredded 1 cup shredded Gruyère cheese.
Pour the mixture into the pre-baked crust, distribute evenly. Bake until the custard is set but still slightly wobbly in the center, about 35–40 minutes.
Let the quiche rest for about 10 minutes so it settles. Slice and serve warm or at room temperature.