Add the flour, salt and butter to a food processor. Process on high until the mixture resembles breadcrumbs.

Add the egg yolk and the cold water. Pulse the mixture and watch the pastry come together. If it doesn't come together properly add a little more water and continue to pulse.

Form the pastry into two balls, refrigerate one for 30 minutes. Place the other pastry in the freezer for another day.

Pre-heat the oven to 180 degrees.

Spray a pie dish with oil.

Roll the pastry out between two sheets of plastic wrap and place over the pie dish.

Prick the base of the pastry and bake blind with pie beads until just golden, approximately 15 minutes.

Fry onion and bacon in a pan until cooked and reserve until needed.

In a plastic bowl add the shallots, cheese, cream and egg mix by hand until well combined.

Remove the pastry from the oven.

Remove the pie weights.

Add half the bacon mixture to the base of the pie.

Place the remaining bacon mixture in the cream and mix to combine.

Pour the cream mixture in the pie crust.

Bake the quiche on 170 degrees celsius for 40 minutes or until cooked through.

Allow to cool slightly before slicing.