If you're using my homemade savory pie recipe, preheat your oven for 400 Farhenheit.
Roll out your dough thinly and place it in an 8 inch baking dish and softly press it into the pan. Place a piece of baking paper on the dough and add some pie weight. I used dry beans. Bake the crust in your preheated oven for 10 minutes.
Prepare your filling. Bake the bacon till crisp, cooling it on a paper towel. In the meantime, saute the spring onion until soft. Peel the potatoes and slice thinly.
Combine the eggs, creme fraiche, salt, pepper, paprika, chili powder, heavy whipping cream, parsley and half of the cheese.
When your pie is done with the blind bake, let it cool a bit until you can remove the weight from it safely.
Next we layer the filling into the pie crust. First put in your baked spring onions, and about half of your bacon. Then put a first layer of potatoes and the rest of the the bacon on top of that. Finish with a final layer of potatoes.
Carefully pour your egg mixture over the potatoes. Sprinkle the grated cheese over the top.
Lower the oven to 375 Farhenheit.
Bake the quicke until it is a nice golden brown. This takes around 35-40 minutes.
Let the quiche rest for 10 minutes on a cooling rack before cutting into it.