Preheat oven to 400'F. If pie crust is cold or refrigerated, remove from refrigerator and let it sit at room temperature while you cook the onions. In a large skillet, melt butter. Add olive oil and sliced onions.

Cook, stirring occasionally, for 15 minutes on low until soft then another 15 minutes. If browning too much, you can add a ½ cup water. Once done, put on paper towels and cover well to remove moisture.

Add the pie crust to a pie pan and remove excess crust from edges. Prick bottom of crust with a fork to prevent puffing. Bake in oven for 10 minutes. Remove from oven and allow it to cool to room temperature.

Reduce oven temperature to 375'F.

While crust is baking, cook bacon over medium heat until fairly crisp and most of the fat is rendered. But not too crisp. Remove from pan and set aside to cool. Pat with a paper towel to absorb excess fat.

In a large mixing bowl, beat together the eggs, cream, almond milk, cheese, pepper and mustard.

Chop bacon into bite sized pieces and add to mixture in the bowl.

Add onions to bottom of pie crust, spread evenly.

Pour egg mixture over the onions into the pie crust.

Bake for 35-45 minutes or until only slightly jiggly in the middle. Remove from oven and allow it to sit for 12-15 minutes to allow it to set.

Cut into 8 pieces and enjoy.