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Make the pastry by processing the flour and butter together until it looks like fine breadcrumbs.
Add the egg yolk and chilled water and process again until the dough comes together.
Knead the dough for a couple of minutes, shape it into a disc, wrap in plastic and chill for 30 minutes.
Roll out the chilled pastry and line a pie dish, blind bake for 20 minutes, remove weights and bake for another 5 minutes.
Sauté the chopped onion and bacon in butter until softened and lightly browned.
In a bowl, whisk together the eggs and cream, season with black pepper.
Spread the bacon and onion mixture over the baked pastry base, sprinkle with grated cheddar cheese, then pour over the egg mixture.
Bake the quiche at 180°C for 45 minutes until set in the center.
Allow to cool for 5-10 minutes before slicing and serving.