Not quite the coronation quiche, but better I think, with gently softened onions and smoky bacon. 

Ingredients:

1-2 sheets good quality shortcrust pastry – I use Paneton 

Filling: 

1 medium onion, diced fine 

2 rashers bacon, diced 

1 tsp butter 

¼ cup milk 

¾ cup cream 

3 eggs, beaten lightly 

1 tsp dried tarragon 

About 1 cup grated gouda or cheddar cheese 

Salt & pepper 

Method:

1. Preheat oven to 200 C and place an oven tray to heat.
2. Roll out pastry and use to line a 20cm flan tin, pressing the edges into the lip of the tin to seal. Prick all over with a fork. Chill for 30 minutes. Line with foil then fill with dried beans or rice and bake for 15 minutes, then carefully remove the beans/rice and cook for a further 8 minutes or until golden brown. Now your pastry is blind baked.
3. While pastry is cooking, gently sauté onion and bacon in butter until onion is softened.
4. Whisk together milk, cream, eggs and tarragon and seasoning.
5. Sprinkle cheese over pastry base, holding back ¼ cup for the top.
6. Scatter onions and bacon over cheese then pour in egg filling. Sprinkle over remaining cheese.
7. Reduce oven temperature to 180 C. Place quiche on preheated tray. Bake for 35-40 minutes or until puffed and golden.
8. Remove and stand for 5-10 minutes to fully settle and set.
9. Serve with salad.