Preparation Steps

• For the crust: In a food processor, pulse together flour and salt. Add cold butter and pulse until the mixture resembles coarse meal. Gradually add ice water, pulsing until the dough just comes together. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Press the dough into the plate, trim and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
• Bake the crust for 15 minutes. Remove parchment paper and weights, and bake for another 5 minutes until lightly golden. Set aside.
• For the filling: In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
• Scatter the cooked bacon and Gruyère cheese evenly over the bottom of the pre-baked crust.
• Pour the egg mixture over the bacon and cheese.
• Bake for 30-35 minutes, or until the center is set and the top is golden brown. Let cool slightly before slicing and serving.