Prepare one homemade pie crust, chilled, or use one purchased pie crust, thawed.
Press the chilled dough into an 8- or 9-inch pie pan; trim and flute the edge of the crust; chill ~30 minutes.
Preheat oven to 425°F; form foil or parchment paper into the well of the crust. Pour in 2 cups rice or beans (prevents bubbling crust).
Bake the crust for ~12 minutes; remove crust; lower temperature to 350°F. Remove the weight and liner.
Place bacon in a large skillet over medium heat; cook, stirring often, until crispy; remove bacon; set aside; add onion to skillet; cook, stirring often, until the onions are tender; remove onion and add to bacon.
In a medium mixing bowl, whisk eggs to frothy; add half & half, salt, pepper, paprika and nutmeg; whisk until airy; stir in cheese, bacon and onion.
Pour filling into the pre-baked crust; bake at 350°F for ~50 minutes, or until a knife inserted into the middle comes out clean and the center jiggles slightly.
