Preheat the oven to 350°F.
Roll out the pastry on a lightly floured surface until 1/8 inch thick. Place the pastry in a 10-inch pie dish and trim the edges. Refrigerate for 30 minutes. Prick the base of the pastry and line with nonstick parchment paper. Fill the shell with baking beans and bake for 5 minutes. Remove the weights and paper, and cook for a further 5 minutes. (This process keeps the pastry crisp when adding wet ingredients to the pastry shell.)
Place the eggs and milk in a bowl and whisk to combine. Add the bacon, Cheddar, chives, dill, mustard, and pepper and mix to combine. Pour the mixture into the pastry shell, top with thin bacon, and bake at 315°F for 35 to 45 minutes or until the pie is set. Serve hot or cold with a peppery arugula salad.
Reprinted with permission from ©The Madison Press Limited, 1001 Foods to Die For, published by Andrews McMeel. Adapted from Donna Hay's The New Cook. click for book review and more recipes
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