For Crust:

1. Blend all ingredients for crust in a food processor. Add more water if needed until a soft dough comes together. Turn out onto a floured surface and shape into a disk. Wrap in cling film and refrigerate for at least 20 minutes.
2. Preheat oven to 350 degrees F. and line a spring form pan with parchment paper.
3. Roll out the dough onto a floured surface to 1/4-inch thickness. Carefully transfer the dough to the prepared pan and shape to fit all sides of the pan. Trim the sides and save the reserved dough for the topping. Prick the bottom of the crust with a fork and blind bake for about 10 minutes, remove and let rest to cool slightly.
4. In a small saucepan, saute the grated garlic and chopped onions until caramelized, transfer the onions to a separate bowl and in the same pan, cook the bacon. In the bowl of a mix master with the paddle attachment, beat eggs and milk together. Add in the sauteed onions and bacon, parsley, milk, cheese, salt and pepper.
5. Pour the prepared filling into the cooled pie shell. Roll out the remaining dough and cover the pizza. Poke the top gently with a knife, brush with a beaten egg, and bake for about 40-45 minutes or until gold and the center has set and puffed slightly.
6. Removed and let rest on a cooling rack. Best if served at room temp so the pie has time to set before slicing.