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1
Preheat the oven to 350.
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2
In a large heavy saucepan, cook the bacon over moderately high heat, stirring often, until translucent, 2 to 3 minutes.
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3
Add the onions, cumin, cayenne, cloves, nutmeg and 1/4 teaspoon salt and cook until the onions soften slightly.
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4
Reduce the heat to moderately low and cook, stirring often, until the onions are very soft butt not browned, about 30 minutes.
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5
Remove from the heat and let cool to room temperature.
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6
Meanwhile, roll out the Flaky Pie Dough to a 1/8-inch-thick round and transfer it to a 9 1/2-inch fluted tart pan with a removable bottom.
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7
Trim the edges.
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8
Prick the bottom of the dough with a fork and line with the foil and pie weights or dried beans.
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9
Bake the shell for about 15 minutes, or until slightly browned around the edges.
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10
Remove the foil and the weights and bake the shell for 10 to 15 minutes longer, or until the bottom is golden brown and completely dry.
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11
In a medium bowl, whisk the eggs with the flour until smooth.
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12
Whisk in the cream, then stir in the onion mixture.
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13
Season with 1 teaspoon salt and 1/2 teaspoon pepper.
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14
Pour the filling into the baked shell and sprinkle the shredded cheese on top.
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15
Bake for 30 to 35 minutes, or until the top is golden brown and the custard is set.
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16
Let cool slightly before serving.
