Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch pie plate. Crimp the edges.
- Blind bake the crust for 15 minutes. To blind bake, line the crust with parchment paper and fill with pie weights or dried beans.
- Prepare the Filling: In a skillet, cook the bacon until crispy. Drain off excess grease.
- In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
- Sprinkle the cooked bacon and Gruyere cheese evenly over the pre-baked crust.
- Pour the egg mixture over the bacon and cheese.
- Bake for 30-35 minutes, or until the quiche is set and golden brown. Let cool slightly before serving.
