Blind-bake the crust

Form pie dough into quiche pan. Flute the edges. Place pan in freezer and preheat oven to 400F (200C). Allow crust to chill while oven preheats.

Once oven is preheated, remove quiche pan from freezer, line with parchment paper, and fill with pie weights. Transfer to center rack of oven and bake for 15 minutes.

While crust cooks, prepare egg wash by whisking together 1 egg with a teaspoon of water.

Remove from oven, carefully remove pie weights, and brush the sides and bottom of the crust with your egg wash. Prick the bottom of the quiche crust all over with a fork. Return quiche pan to the oven and continue to bake another 8-10 minutes longer or until bottom is beginning to lightly brown. Remove from oven and reduce heat to 375F (190C). Allow crust to cool while you prepare filling.

Filling

Place bacon in a medium-sized skillet over medium heat and cook until crisp and deep golden brown. Remove to a paper towel lined plate.

Drain all but 1 Tbsp of the grease from the pan. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Remove from heat.

In a large measuring cup, whisk together eggs, heavy cream, salt, pepper, nutmeg, and Tabasco sauce.

Crumble bacon evenly over the quiche crust and scatter cheese, onions, and garlic evenly overtop. Pour egg mixture evenly over the crust. Place on a foil-lined baking sheet (in case of spills) and transfer to center rack of 375F (190C) oven. Bake for 35 minutes or until edges are set but the center still slightly jiggles. A sharp knife inserted in the center of the quiche should come out clean.

Allow to cool about 15 minutes before slicing and serving.