Preheat the oven to 400 degrees.
Place the pie crust on a baking sheet, cover the bottom of the pie crust with a coffee filter or cut a round piece of parchment paper and pour the dried rice inside the pie crust. Bake for 6 minutes.
Reduce the oven heat to 375 degrees. Remove and discard the rice and parchment paper or coffee filter and set the pie crust aside.
In the meantime, in a nonstick pan on medium heat cook the bacon until crisp and remove it from the pan with a slotted spoon, set aside on a paper towel lined plate. Then cook the onion in the bacon fat until the onion is transparent and golden brown.
Combine the eggs, cream, salt, pepper in a bowl. Pour the mixture into the pie crust.
Sprinkle the bacon, onion, and cheeses inside of the pie crust.
Bake the until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the heat. Let stand 5 to 10 minutes before cutting into wedges and serving warm.