Here is the recipe that I found in the paper, that called for 1 cup chopped pancetta. I substituted bacon.

9 inch deep dish pie shell or 10 inch quiche crust (9 inch pie shell wasn't quite big enough, but I don't own a quiche pan)
2 medium onions, chopped (next time, I would use maybe 1 1/2 onions)
6 slices bacon
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
4 eggs
2 cups half and half
1 T Worchestershire sauce
1/4 cup Parmesan

Prebake pie shell till golden and cool.
Cook bacon till brown, then drain fat and crumble and add onions. Cook onions till translucent. Sprinkle mixture over the bottom of the pie crust.

Sprinkle mozzarella and cheddar cheeses on top of bacon.

In a large bowl, combine eggs, half and half and worchestershire sauce. Beat well. Pour over top of the cheeses. Sprinkle parmesan on top.

Bake at 325 for 50 minutes, until set and browned.

This was excellent, but very rich! Next time I would use less onions and maybe use around half milk, instead of all half and half. The recipe did not call for any salt and I did not miss it, but could have used some pepper.