In a large bowl, whisk together flour and salt. Add chilled butter and use a pastry cutter or fingers to blend until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, just until dough holds together.

Form into a disk, wrap in plastic, and chill for at least 30 minutes. Then roll out, fit into a 9-inch pie dish, and trim the edges. Chill again while prepping the filling.

Preheat oven to 375°F (190°C).

Cook bacon until crisp. Drain and chop into bite-sized pieces. Set aside.

In a skillet with a little bacon drippings (or butter), cook diced onion until soft and golden — about 5 minutes.

In a large bowl, whisk together eggs, heavy cream, salt, pepper, and paprika.

Add in the sautéed onion, chopped bacon, and both cheeses. Stir to combine.

Pour the mixture into your prepared crust. Spread evenly.

Bake in the preheated oven for 35–45 minutes, or until the center is set and the top is lightly golden.

If the edges of the crust brown too quickly, cover them with foil or a pie shield halfway through baking.

Let the quiche cool for at least 10–15 minutes before slicing. Garnish with fresh parsley for a pop of color and freshness.