Preheat oven to 350℉.
Thaw pie shell for 15 minutes. Prick thawed shell on the bottom and sides with a fork. Pre-bake shell for 12-15 minutes. Then let it cool.
Increase oven temperature to 375℉.
Meanwhile cook bacon, drain on paper towels, and chop into small pieces.
Sprinkle chopped bacon, shredded cheese and minced onion into pie crust.
Whisk together eggs, cream, salt, pepper and nutmeg in a bowl.
Then pour mixture over bacon, cheese and onion in pie crust and gently stir.
Bake at 375℉ for 30-35 minutes until egg custard is set and golden. You'll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let stand for about 30 minutes before serving.