1/2 c  Plus 1 tb butter

  1 3/4 c  All purpose flour

      1    Egg

      4 tb Half and half (milk & cream)

           Salt
      4 md Onions

      4    Bacon slices, diced

    1/2 c  Whipping cream (be generous)

      2    Eggs

           Salt and pepper
  Preheat oven to 400F (250C). Lightly grease an 11 inch quiche pan; set
  aside. Using a pastry blender or fork, work butter into flour. Stir in 1
  egg, half and half and salt to make dough. Let stand in a cool place for a
  few minutes. Thinly slice onions. Fry bacon in a small skillet over medium
  heat until golden brown. Add onion rings; saute 2 to 3 minutes. Drain off
  excess fat. In a medium bowl, beat together whipping cream, 2 eggs, salt
  and pepper. On a lightly floured surface roll out pastry. Line greased pan
  with pastry. Prick pastry surface with a fork. Spread cooked bacon and
  onions over pastry. Pour in cream mixture. Cover with foil. Bake 20 mins.
  Remove foil; bake 10 to 15 mins longer or until set. Cut in squares or
  wedges. Serve warm. When cooking for large numbers, double the quantites
  given. Bake on a large baking sheet or jelly-roll pan. Puff pastry or pizza
  dough can be substituted for pie pastry. If serving this tart for dinner or
  supper, a chilled white German wine will make the perfect match.