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Make the pastry by crumbing the flour, butter, and lard together until it resembles breadcrumbs.
Add 2-3 tablespoons of ice cold water and gently bind the dough together.
Chill the dough for 30 minutes.
Roll out the dough and line a pie dish with it.
Blind bake the pastry case for 10 minutes at 180°C/350°F, then for another 10 minutes.
Fry the bacon until golden brown and set aside.
Fry the spring onions in the bacon fat for a couple of minutes.
Whisk together the eggs, milk, cream, salt, pepper, and parsley.
Sprinkle the bacon and spring onions in the pastry case, then pour in the egg mixture.
Top with the reserved cheese.
Bake at 150°C/300°F for 20-30 minutes until the center is set.