Preheat the oven to 350 degrees and grease a 9-10 inch deep-dish pie plate.

Place the bacon in a large cold skillet. Turn heat up to medium-high and cook the bacon just until it starts to render its fat, about 2 minutes. Add the onions on top of the bacon, sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Lower the heat to medium and cook, uncovered, stirring occasionally for 20 minutes or until the onions are soft and starting to become golden and the bacon is still chewy but starting to brown.

Using a slotted spoon or tongs, transfer the mixture to the prepared pan, getting as little of the bacon grease as possible. Top with the cheese.

Beat the eggs and cream with ½ teaspoon salt and ½ teaspoon pepper. Pour over the cheese.

Bake for 35-40 minutes or until the eggs are set and lightly browned.