Preheat oven to 400°F. Prick bottom of pie shell with fork. Line with parchment paper; fill with pie weights or dried beans. Bake in bottom third of oven for 20 minutes. Remove parchment paper and weights; bake for about 5 minutes or until crisp and lightly golden. Let cool completely.
Meanwhile, heat skillet over medium heat; cook pancetta for 3 to 4 minutes or until fat starts to render and pancetta is golden brown and crispy around edges. Transfer to paper towel–lined plate.
Remove all but 1 tbsp fat from skillet; cook onion for about 5 minutes or until tender. Let cool completely.
Reduce oven temperature to 350°F. Whisk together eggs, cream, pesto paste and pepper. Sprinkle sun-dried tomato, cheese, pancetta and onion into bottom of pie shell; pour egg mixture over top.
Bake in lower third of oven for 40 to 45 minutes or until filling is set but still jiggles in center. Let stand for 15 minutes before slicing; serve warm or at room temperature.