Take one disc of prepared pie dough (see below recipe or use your favourite pie dough recipe) and roll it out. Fit it into either a deep dish pie plate or use a quiche dish with a removable bottom which is what is used in the photos). Once it is rolled out and in the preferred vessel, put it in the fridge until the filling is ready.

Preheat the oven to 425 F and set the rack on the lowest level.

Thinly slice the shallot into half moons and set aside.

Cut the pancetta into bite size pieces, about 2 cm, and sautee in a frying pan with the olive oil until the pancetta is crispy.

Remove the pancetta but leave the oil in the pan and sautee the shallot in the oil until soft and starting to brown slightly. Set the cooked shallot aside with the pancetta.

In a large glass measuring bowl, crack in 6 eggs and lightly beat with a fork.

Pour in the milk and mix it around with the fork as well. Then add the cheddar, pancetta, shallot, and thyme.

Pour the filling into the prepared pie dish and add the goat's cheese by pinching off pieces of it and dotting it around the savoury custard.

If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up). If you don't, then the fat will drip out onto the bottom of your oven and smoke like crazy or catch fire. If you are using a regular glass or ceramic pie dish then the cookie sheet isn't necessary.

Bake the quiche at 425 F for 12-15 minutes and then reduce the temperature to 350 F and bake for a further 25-35 minutes. It is done when it is getting a little golden on top, starts to soufflee around the perimeter and the centre is set (not runny anymore).

Let it sit 10-15 minutes before serving.

In a food processor, pulse the flour, butter, lard, salt and sugar together until you get pea sized pieces of the fat.

Pour in the liquid all at once and pulse until the dough becomes a large ball.

Turn it out onto a floured surface and shape it into a ball. Cut the ball in half and shape each half into a disc and wrap each in plastic wrap. Chill in the fridge while you prepare the filling. You will only need one disc of dough for this quiche recipe, so tightly wrap the second disc and put it in your freezer for another day.

Place a large piece of parchment paper on a board or on the counter. Dust it with flour and put one of the discs of dough on it. Dust the top of the dough with flour as well.

Put another piece of parchment paper on top and begin rolling out the dough. As the dough gets pressed out, lift off the parchment and dust with flour. Turn the dough a quarter turn and use the bottom piece of parchment to lift the dough up so you can dust the underside of the dough with flour as well as the top side. Use the parchment as an extension of you hands so you touch the dough as little as possible.

Roll the dough out so that it fits the dimension of your pan or pie plate. If using a deep dish pie plate, then about 13" in diameter will be large enough.

Roll the dough onto the rolling pin and unroll it over top of the pie plate. Gently fit the dough into the dish. If it tears while pressing it in, just dab you fingers in a little water and press the tears back together.

If you are using a pie plate, to create a crimped edge: place your index fingers 1 cm (1/2") apart on the edge of the dough and push the dough up with your thumb between your two fingers. Repeat around the circumference of the pie to create a crimped edge.