Quiche Lorraine au Fromage

• Use pulsing action of food processor to process flour, salt and butter until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, pulsing just until mixture clings together and pulls away from side of food processor container. Remove dough; shape into ball. Flatten dough to 1/2-inch-thick round on large sheet of plastic wrap; wrap securely. Refrigerate 1 hour or until well chilled.
• Butter a 9-inch tart pan. Roll out dough on lightly floured surface to 11-inch round. Place in prepared pan; fold under and flute edge. Use a fork to poke evenly spaced holes in the bottom and side of the dough and refrigerate for 30 min.
• Heat oven to 400°F. Place tart on baking sheet. Line with foil, fill with pie weights and bake 15 min. Remove from oven, remove foil and pie weights. Reduce oven temperature to 375°F.
• Sprinkle bacon and 1 cup cheese onto bottom of crust. Whisk eggs and half-and-half until blended; pour into crust.
• Bake 25 to 30 min. Top with remaining cheese. Bake 10 min. or until knife inserted in center comes out clean. Let stand 10 min. before removing tart ring and serving.