Step 1: Make the Crust

• Combine flour and butter: In a food processor, pulse the flour, salt, and cold diced butter until the mixture resembles coarse crumbs.
• Add ice water: Slowly add the ice water, one tablespoon at a time, and pulse until the dough begins to come together. Be careful not to overmix.
• Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

• Cook the bacon: While the dough chills, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.
• Grate the cheese: Grate the Gruyère cheese and set it aside.
• Whisk the eggs and cream: In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until fully combined.

Step 3: Assemble the Quiche

• Roll out the dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trimming the edges as needed.
• Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
• Add the filling: Spread the crumbled bacon and grated Gruyère cheese evenly over the bottom of the crust. Pour the egg and cream mixture on top.

Step 4: Bake the Quiche

• Bake the quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
• Cool slightly: Let the quiche cool for 10 minutes before slicing and serving.