Thaw the refrigerated pie crust and press into an 11 inch tart pan.

Follow the directions on the refrigerated pie crust for blind baking the crust. You want a fully baked crust, not a par-baked crust.

Once the crust is baked, removed from the oven, and cooling, start to prepare the mixture. In a medium bowl, whisk together the eggs, cream, flour, salt, and pepper. Set aside.

Chop up the 5 strips of bacon into small pieces. In a medium skillet over medium heat, cook the bacon until bacon is done and still chewy. Remove from pan, drain on paper towels and set aside.

Add the chopped shallots to the pan and cook until caramelized. Drain the shallots on a paper towel to remove any grease.

To the baked crust, add the bacon and shallots, spreading over the bottom of the crust evenly. Next, add the peas, green onions, and then the cheddar cheese. Carefully pour the egg mixture over the other ingredients.

Bake at 375 degrees for 20-25 minutes, until quiche is set.

Remove from oven and cool for 10 minutes before slicing and serving.