Preheat the oven to 350 degrees. Prepare your pie pan with your unbaked pie crust. Pre-bake your pie crust for 8 minutes
(I always use pie weights or dry beans or rice on top of parchment paper to keep the crust from shrinking. After the 8 minutes, remove the pie weights and parchment paper.)
Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion. Saute for 2 minutes.
Layer the bottom of the pie crust with cheddar and Swiss cheeses. Add bacon and onion on top.
Mix the eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.
Bake at 350 degrees for 45 minutes - 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of tinfoil over it while cooking. (I don't usually need to do this).
Remove from oven and allow to cool for 5-10 minutes before slicing. Store leftovers, covered, in the fridge.
*I highly recommend using a homemade pie crust in this recipe, not just because it tastes better, but because store-bought crusts are so thin and tend to over-brown and turn crumbly and dry when baked for as long as this quiche bakes for.Make Ahead And Freezing Instructions:To make ahead: Bake the quiche according to instructions, allow it to cool completely, cover it and put it in the fridge for 2-3 day. Eat it cold or re-heat in the microwave or oven.To freeze: Bake the quiche according to instructions, allow it to cool completely and wrap it really well with a few layers of tinfoil. Freeze it for up to 2 months. To reheat quiche, allow the quiche to thaw in the fridge overnight (if frozen) and bake at 350 degrees for 20-30 minutes or until warmed through.