Tart dough

• Mix the flour and salt in the bowl of a food processor. Add the butter and mix for 5-7 seconds until the dough is like course sand. Add ice water and mix until the dough just comes together about 5-6 more seconds until dough starts to come together.
• Shape into a ball, on a floured surface, roll out to a 12-13 inch circle then place into a 9 or 10 inch pie pan.
• Trim and crimp the edges. Chill until ready to use.

For the filling:

• Heat a large skillet, add the bacon and cook until it is cooked but not crisp. Place cooked bacon on a plate lined with a paper towel to cool.
• Wipe the oil from the skillet, place over medium heat, add 1 tablespoon olive oil then add shallots and cook until starting to caramelize, 6-7 minutes, remove from heat.
• In a large bowl, beat the eggs together with a whisk then, mix in the milk, cream, a pinch of salt, and pepper.

Assemble the quiche

• Preheat the oven to 350 degrees, remove dough from refrigerator.
• Place the shallots and bacon then cheese on the bottom of the tart shell.
• Pour in the in the egg mixture.
• Bake for 50-60 minutes or until the filling is just set.