Preheat oven to 180°C
On a lightly floured surface roll the pastry. Line a pie dish with the pastry, cover with nonstick baking paper, weigh down with baking beans and cook for 12 minutes. Remove from the oven and remove the nonstick baking paper and baking beans.
Meanwhile in a frying pan saute the onions in the over a moderate heat until browned. Add the bacon season and cook for five minutes, then drain off any excess liquid. In a bowl beat the eggs with the crème fraîche. Season with salt and pepper.
Spread out the potatoes, onion, and bacon lardons across the pastry case. Top with slices of the reblochon cheese with the crust still on. Pour on the beaten eggs and crème fraîche and bake in the oven for 35 minutes until golden brown on top.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.