In a medium-sized bowl, use a fork to stir together the white flour and salt.

Add the butter and shortening and use your fingers to rub them in to the flour until it’s evenly combined and resembles a course meal.

Add the cold water 1 teaspoon at a time, stirring in between. Add the water until the mixture pulls together forming a dough.

Roll the dough out onto a lightly floured surface until it’s large enough to cover an 8″ pie pan.

Line the pie pan with the pastry and stab the bottom section all over with a fork to ensure even baking. Use your fingers to dent the top of the crust along the rim, if desired.

Bake the prepared crust at 350 degrees for about 10 minutes, until it just starts to turn golden.

While the crust is baking, prepare the filling. Dice the onion, apples and bacon and sate them all together in a medium to large skillet over medium heat, stirring often, until everything is soft.

In a medium-sized bowl, whisk the eggs together until smooth and then stir in a bit of pepper.

Remove the cooked crust from the oven (remove from heat and set aside if it finishes baking before the filling is finished) and layer the onion, apple and bacon mixture into the bottom of the crust.

Gently pour the egg mixture over top and then finish by sprinkling the cheese out evenly over top.

Return the quiche to the oven and bake, again at 350 degrees, for around 30-35 minutes or until the top is golden brown and the filling has set. If you aren’t sure if the filling is set, insert a toothpick into the center, if it comes out clean it’s all set.