Preparation Steps

• Preheat oven to 450°F. Partially bake your pie crust: line the bottom of the chilled crust with parchment paper and pie weights. Bake for 8 minutes, then carefully remove parchment and weights. Poke holes in the bottom with a fork and bake again for 5 minutes. Lower the oven temperature to 325°F.
• Meanwhile, cook bacon over medium heat in a large skillet until crispy. Reserve fat and drain bacon on paper towels, then crumble.
• Cook diced onion in some of the reserved bacon fat over medium heat in the same skillet until tender and translucent, about 3-5 minutes.
• Toss shredded cheese with flour in a small bowl. Set aside.
• In a medium bowl, whisk together eggs, milk, half and half, and salt. Stir in the crumbled bacon, cooked onions, and the cheese mixture. Pour this filling into the partially baked pie crust.
• Place the pie on a cookie sheet and cover the edges with a pie shield to prevent over-browning.
• Bake for an additional 45-50 minutes, or until the center is just slightly wobbly when gently tapped and the top is a light golden color.
• Let the quiche cool for at least 1 hour before slicing and serving. This allows the filling to set properly.
• Store any leftovers in the refrigerator in an airtight container.