Place the plain flour, butter and water into your Thermomix bowl and mix for 6 seconds on speed 6.
Scrape down the sides of the bowl and using the kneading (interval) function, mix for 3 minutes.
Turn the mixture out onto a bench dusted with flour or a Thermomat and bring together into a smooth ball. If the mixture is a little too crumbly, add an extra tablespoon of water. Wrap the dough in cling wrap and place into the fridge for 30 minutes to chill - preheat your oven to 190 degrees fan forced.
In the meantime, place the tasty cheese into a clean Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
Add the brown onion and garlic to your Thermomix bowl and mix for 5 seconds, speed 5 to grate.
Add the bacon pieces and 20 grams of olive oil and cook for 3 minutes, varoma temp, speed 2. Transfer to a separate bowl and cool.
Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately ½ cm of pastry hanging over the tin as it will shrink.
Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
To make the quiche filling, add the milk, eggs, salt and pepper and mix for 10 seconds, speed 5.
Sprinkle the grated cheese and bacon mixture over the baked pastry shell and pour the filling over the top before baking in your 190 degree preheated oven for 35- 40 minutes or until it's golden on top and cooked through when tested with a skewer.