Preheat oven to 350° F. Roll out 1 disc of pie dough into a 15-16 inch circle and place into a 9.5” x 2” deep dish pie plate sprayed with non-stick cooking spray. Cover with plastic wrap and chill for 30 minutes.

While dough chills, heat 10” skillet over medium heat.

Add olive oil, corn kernels, onions, salt and pepper to hot skillet and sauté for 5 minutes or until onions are translucent.

Transfer to a bowl, cover and set aside to cool.

Remove chilled pie dough from the refrigerator and use kitchen shears to trim any over hanging dough to 1 inch. Fold overhanging dough under itself leaving a ½-1 inch lip. Crimp or use a fork to secure pie dough to edge of pie plate. Crumple a 12 inch sheet of parchment, uncrumple and use to line inside of pie crust. Pour in enough raw rice or dried beans to come level with the top of the pie plate. Transfer pie plate to a baking sheet and place on the lowest rack of your preheated oven for 30-35 minutes or until the edge of the pie crust just starts to brown.

While crust bakes, combine eggs, heavy cream and milk in a large batter pitcher or bowl and whisk until smooth. Cover and set aside.

Remove partially baked pie crust from oven. Carefully use parchment to lift out rice or dried bean pie weights. Let crust cool on baking sheet for 15 minutes to prevent temperature shock.

Sprinkle ½ of the shredded cheddar on the bottom of the pie crust. Evenly distribute the sautéed corn and onions and diced cooked bacon. Carefully pour the egg and milk mixture over the top of the corn, onions and bacon. Gently wiggle the pie dish to settle the custard. Sprinkle remaining cheese over the top of the quiche.

Return quiche to the lower middle rack of the oven and bake for 60 minutes, rotating halfway through until the center of the quiche registers 170° on an instant read thermometer.

Remove quiche from oven and let cool on baking sheet for 20-30 minutes before serving.