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PdfPreheat oven to 425°F. Prepare pastry, roll into a 12" circle, and fit into a 9" pie pan, making a high, fluted edge.
Prick bottoms and sides of pastry with a fork. Cover with wax paper and fill with uncooked rice or dried beans.
Bake 5-7 minutes until set but not brown, then cool slightly on a wire rack.
Remove paper and rice. Sprinkle bacon and cheese evenly over pie shell.
Mix together remaining ingredients and strain through a fine sieve.
Place pie shell on partly pulled-out oven rack, then pour in egg mixture.
Bake, uncovered, 15 minutes at 425°F, reduce heat to 350°F, and bake 10-15 minutes longer or until a knife inserted between center and rim comes out clean.
Cool on a wire rack 8-10 minutes before cutting into wedges.
Serve as an appetizer or luncheon entrée.