Preheat the oven to 350 degrees.
Blind Baking the frozen pie crust: Place the frozen pie crust on a rimmed baking sheet. Line the inside of the pie crust with a piece of foil covering the crust and extended a few inches on either side (refer to the photos). Fill 2/3’s full with pie weights or dried beans.
While the crust is blind baking, cut the bacon into 1/2-inch pieces. Refer to Bacon Prep Shortcut in blog post. Cook over medium-high until the bacon is cooked but NOT crisp. Remove to drain on 2 layers of paper towels.
Once the pie crust has finished blind baking (leave it on a rimmed baking sheet for easier handling and stability when baking), sprinkle the bacon and onions evenly into the crust.
Pour the egg mixture on top, stirring it if necessary to have an even distribution of cheese.
Sprinkle the remaining ¼ cup of grated cheese on the top followed by the sliced onions greens.
Bake for 30-35 minutes on 350 until golden brown on top. NOTE: the middle may jiggle slightly but will solidify when cooling (a knife may be inserted in the middle and should come out clean). Cool on a cooling rack for 15 minutes before serving.