• Preheat your oven to 375 degrees.

Pastry Crust:

• Sift the flour and salt into a bowl.
• With a pie cutter, cut in the shortening until the particles are pea sized.
• Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.
• Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!
• Separate the ball into 2 balls: use one for the quiche, and freeze one for later.
• Roll out one ball of the dough to fit a 9 inch pie plate.
• Place a sheet of parchment paper over dough in the plate, and fill with pie weights, or you can use dried lentils, rice or beans. See picture above
• Bake for 20 minutes, then remove from the oven.
• Remove the parchment paper and weights and set aside.

Quiche Filling:

• While the crust is baking, cook the bacon until it is hard enough to crumble.
• In a separate skillet, melt the butter over medium heat then add the onion, salt and pepper. Cook until the onions are soft, about 5 minutes.
• In a separate bowl, whisk together the eggs and milk.
• Then add the cooked onion, bacon, and shredded cheese, and combine.
• Pour the egg mixture into the partially baked crust and bake for 40-45 minutes, until the centre of quiche is set (it won't jiggle if it's fully cooked).
• Enjoy!