Didn't know anything about quiche when I was growing up but this pie was a supper time staple. 

Makes one  9" double crust pie.

• 1 recipe of the pastry as above rolled into approximately two  9" circles
  

• 6 medium red potatoes scrubbed and parboiled and sliced in 1/4" thick slices* You'll need about 4 Cups of sliced potatoes.
  
• 1 medium sweet onion in 1/4 inch dice  - one Cup.
  
• 6-8  slices of lean bacon - use enough to get about  a packed Cup of lean bacon prior to frying
• 2 Cups of grated sharp, aged Cheddar cheese
• 1/4 Cup chopped Italian parsley
• 1/2 tsp. dry English mustard or 1/2 Tbs. Dijon or coarse grain German style mustard.
  
• sea salt and freshly ground black pepper

Method: pour boiling water over the diced onions and let them sit for about 15 minutes - drain and pat dry.
Parboil the unpeeled potatoes until you can stick a fork into them but they are not done. Remove from heat, drain, put lid back on pan and let them sit while you prepare other ingredients - you can do this step ahead of time.

Cut the bacon into 1" chunks. In a non stick frying pan start frying the bacon until it releases fat - add the onions and continue frying until onions are soft and bacon is crisp - about 5-8 minutes. If your bacon is very lean you may want to add a dash of olive oil to the pan.  Remove from pan, drain on paper towels.

Assemble:  Place the bottom crust in a shallow pie pan.  Slice the potatoes. Gently toss potatoes, bacon, onion, cheese, mustard and parsley in a large bowl - taste and season. Let cool.

Pre - heat oven to 425F. 

Place the filling in the pie shell. Cover with the remaining pastry round - wet edges of both top and bottom crust to get a good seal. Crimp edges together.  Brush with cold milk or water.  Immediately put the pie in the middle of the pre-heated oven. Bake 10 minutes at 425F. reduce heat to 400F  bake a further 30 minutes or until crust is golden. Oven heat varies - if the crust is getting too brown , place a piece of foil loosely on top of it.

For a full meal serve this hot or cold with grilled sausages and a side of pickled onions.   Cold or room temperature, it's a great football season pot luck. Pretty too - as you slice it you have pink and red flecks of bacon and potato skin, green parsley and yellow cheese. For me, it's authentic "pub grub" - friends, fun, comfort food.