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.
• Cook bacon over medium heat in a large skillet until crispy, then reserve fat and drain on paper towels and crumble.
• Cook diced onion in some of the reserved bacon fat until tender and translucent, about 3-5 minutes over medium heat in the same skillet.
• Toss the shredded cheese with the flour. Set aside.
• In a bowl, whisk together the eggs, milk, half and half, and salt. Stir in the crumbled bacon, cooked onions, and the cheese mixture. Pour the filling into the partially baked pie crust.
• Place the pie on a baking sheet to catch any potential spills and cover the edges with a pie shield or foil to prevent over-browning.
• Bake for an additional 45-50 minutes, or until the center is mostly set but still slightly wobbly when gently tapped. The egg mixture should look very lightly golden.
• Let the quiche cool for at least 1 hour before slicing and serving. This allows the filling to set completely.
• Store any leftovers in the refrigerator in an airtight container.