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. Reserve the fat and drain on paper towels, then crumble.

Cook onion in some of the bacon fat until tender and translucent, about 3-5 minutes.

Toss shredded cheese with flour to prevent clumping. Set aside.

Whisk eggs, milk, half and half, and salt. Stir in crumbled bacon, cooked onions, and cheese. Pour into the pre-baked crust.

Place pie on a cookie sheet and cover with a pie shield. Bake for 45-50 minutes until center is slightly wobbly and lightly golden on top.

Cool for at least 1 hour before slicing and serving.

Store leftovers in the refrigerator in an airtight container.