Cook the bacon and save 1 tablespoon of the drippings. Slice the vegetables and caramelize in the bacon drippings. This will take some time as it needs to cook on low. Add the Chardonnay and keep adding water to the vegetables so that they stay moist and get nice and soft.

Crust:Mix the dry ingredients for the crust together in a small bowl. Mix the wet ingredients for the crust in a separate smaller bowl. Pour the wet into the dry ingredients and mix together. It will be wet and doughy. Pull little pieces off of the dough and put into the bottom of the glass tart plate until evenly distributed on the bottom. Oil your fingers and press the dough into the bottom and up the sides of the plate. It will take a while so take your time. Dock the dough and bake until golden brown. Cool.

Mix all of the ingredients together for the custard, mix with the sauteed vegetables and cheese, and pour into the tart crust. Bake until the quiche is just cooked through in the middle. Put under the broiler if you want it more browned on top.