Position an oven rack at the bottom of the oven and preheat to 400°F.
Unroll the pie dough and press it into the bottom and sides of a lightly greased 9'' deep-dish pie plate. Crimp the edges. Bake for 12 minutes, then set aside.
Reduce the oven temperature to 350°F.
Cook the bacon until crisp in a large skillet set over medium heat. Remove the bacon from the skillet with a slotted spoon and place it onto a paper towel-lined plate to drain.
Discard all but 2 tablespoons of the bacon fat from the pan and add the chopped onion. Cook until soft and translucent, about 5 minutes. Sprinkle the bacon, onion, and shredded cheese into the par-baked pie shell.
Whisk together the eggs, cream, salt, white pepper, nutmeg, and parsley in a medium-size bowl. Pour the mixture evenly over the bacon, onions, and cheese. Bake for 40-50 minutes, or until a knife inserted 2-1/2'' from the edge comes out clean and is light golden brown in color.
Let the quiche sit for 15 minutes before cutting and serving.
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