Step 1

Position an oven rack in the middle of the oven and preheat to 400 degrees F. Coat a 9 1/2-inch deep-dish pie plate with nonstick spray.

Step 2

Meanwhile, cook half of the bacon in a large nonstick skillet over medium heat, flipping occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate then carefully pour off the fat. Repeat with the remaining bacon. Let cool then chop into 1/2-inch pieces.

Step 3

Combine the eggs, salt and pepper in a large bowl and whisk thoroughly. Add the pancake mix and whisk until smooth (some small lumps are OK). Add the heavy cream and whisk once more until incorporated, then stir in the Cheddar, onion and chopped bacon.

Step 4

Transfer the mixture to the prepared pie plate. Bake until the top is golden brown and the center is set, about 40 minutes. The quiche will puff up in the oven but will deflate as it cools.

Step 5

Transfer to a wire rack to cool for at least 15 minutes then slice and serve.