Add flour, sugar, baking powder and salt to food processor, pulse to combine.

Scatter semi-frozen butter on top of the flour mixture and pulse a few times until you see pea-sized pieces of butter throughout.

Add ice cold water through top funnel while briefly pulsing, until water is incorporated. Don't over process.

Dump mixture on a lightly floured board and gather dough together, kneading and gathering until no dry pieces are are left. Form into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Grease a tart pan with a removable bottom. Roll chilled dough out on a lightly floured board and gently lay into a tart pan. Allow the dough to get into the sides and trim excess dough with a rolling pin lightly pressing the edge of the pan. Dough can also be placed into a pie pan with edges folded under and pinched. Place tart pan on a baking sheet.

If time allows, freeze prepared tart shell for 1 hour. Otherwise, place in the freezer or refrigerator while the oven preheats.

Preheat oven to 350°. Line the tart shell with a piece of parchment paper and fill with dried beans or pie weights. Bake about 20 minutes, till edges begin to lightly brown, then remove parchment and beans or weights and continue baking until crust is deeply browned, about 20 minutes longer.

In a medium bowl add first 8 ingredients and whisk until free of lumps. Fold in ½ cup cheese.

Scatter chopped greens and cooked bacon over the cooked tart shell. Fill tart shell with egg mixture as full as you can without overflowing. Carefully top with remaining ¼ cup cheese. Bake until middle is set and cheese is golden, about 25 minutes.

Remove outer rim of the tart pan by placing quiche on a large can (28 ounce can of tomatoes, for example) and the rim will drop to the counter. Transfer the tart to a cutting board or serving plate and carefully slice the quiche. Enjoy warm or at room temperature.