To make the dough by hand, in a large bowl, stir together the flour and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse meal. Add the water and stir until the dough comes together.

To make the dough in a food processor, combine the flour and salt in the processor and pulse to blend. Add the butter and process until the texture resembles coarse meal. Add the water and process until the dough comes together.

Divide the dough into 4 balls and press each into a flat disk. Wrap separately in plastic wrap and refrigerate for 30 minutes.

Roll out the dough 1/8 inch thick and cut out rounds to fit mini muffin cups. Line each cup of 3 mini muffin pans with a pie dough round and refrigerate for 15 to 20 minutes.

Preheat the oven to 350°F.

To make the filling, in a fry pan over medium heat, cook the bacon and onions, stirring occasionally, until golden. Let cool.

In a bowl, whisk together the half-and-half, eggs, cheese, salt and pepper. 

Remove the muffin pans from the refrigerator. Place 1 teaspoon of the bacon-onion mixture in each muffin cup. Top with the egg mixture. Bake until golden and puffed, about 12 minutes.