Preheat oven to 400 degrees. In a food processor (or by hand), combine flour and salt. Add the very cold diced butter and pulse until the flour mixture resembles coarse crumbs. Slowly add in the ice water (while pulsing) just until the dough begins to form. **How much water you'll need may vary depending on how you measured your flour, etc, so just add it gradually, until the dough has formed.**

Dump onto a clean surface and form into a ball. Quickly roll out dough (on a lightly floured surface) to a diameter large enough to fit the pie dish. Transfer to the pie dish and refrigerate for 30 minutes.

Remove the shortcrust from the fridge and bake at 400 degrees for 10 minutes. Use pie weights to weigh down the crust (if you have -- not essential).

Meanwhile, cook and crumble bacon and shred cheeses. Set aside.

In a medium mixing bowl, beat eggs with cream, milk, salt, pepper, onion powder, paprika, celery salt, nutmeg, and green onions. Set aside.

Remove the shortcrust from the oven and increase temp to 425. Evenly spread bacon and cheeses over the shortcrust base. Pour egg mixture over top.

Bake at 425 for 15 minutes. Lower temp to 325 and continue baking for 30 minutes.