• Adjust an oven rack to the center position. Preheat the oven to 375°F.
• Fit the pie crust into a 9-inch pie plate. Chill in the refrigerator for 30 minutes.

Partially blind bake the crust:

• Cover the crust with a double layer of aluminum foil, then place pie weights on top of the foil in the pie plate.
• Bake until the pie dough looks dry and light in color, 25 to 30 minutes.
• Transfer the pie plate to a wire cooling rack and remove the foil and weights.

Prepare the add ins:

• Heat the oil in a skillet over medium heat. Add the onions and saute until soft and golden. Remove to small plate to cool.
• Cook the turkey bacon in the same skillet until cooked through. Transfer to a paper towel lined plate to cool.
• Once the bacon has cooled, chop it into small pieces, about ¼-inch squares.
  

Prepare the custard:

• Whisk together the custard ingredients in a large bowl.
  
• Stir in the prepared add ins as well as the cheese.
• Pour the custard into the pie crust.
  

Bake the quiche:

• Bake the quiche until it is light golden brown and a knife inserted about 1-inch from the edge comes out clean, about 32 to 35 minutes. It will still seem soft in the center, but it will continue to cook as it cools. If your ingredients were prepared in advance and refrigerated or if you used a frozen pie crust, your quiche will take longer to bake. The internal temperature should be between 165-185°F.
  
• Remove the quiche to a cooling rack and cool slightly. Serve warm.