Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
• Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights. Bake for another 5-7 minutes, or until lightly golden.
• For the filling: Scatter the cooked bacon and shredded Gruyere cheese over the bottom of the pre-baked pie crust.
• In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.
• Pour the egg mixture evenly over the bacon and cheese in the pie crust.
• Bake for 30-40 minutes, or until the custard is set and the top is lightly golden. If the crust edges start to brown too quickly, cover them with aluminum foil.
• Let the quiche cool for at least 10 minutes before slicing and serving.