Ingredients:

  • 1 ½ cups (180g) all-purpose flour, plus extra for dusting
  • ½ teaspoon (2.5ml) salt
  • 6 tablespoons (85g) cold unsalted butter, cut into cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 6 slices bacon, cooked and crumbled
  • 1 cup (115g) shredded cheddar cheese (or Gruyere)
  • 4 large eggs
  • 1 ½ cups (360ml) heavy cream
  • ¼ teaspoon (1.25ml) salt
  • ⅛ teaspoon (0.625ml) black pepper
  • Pinch of nutmeg (optional)

Instructions:

  1. Combine flour and salt. Cut in the cold butter until it resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disc, wrap, and chill for 15 minutes.
  2. Preheat oven to 375°F (190°C).
  3. Press the chilled dough evenly into a 9-inch pie plate, working up the sides. Crimp the edges (or trim neatly).
  4. Prick the crust with a fork. Line with parchment paper and pie weights (or dried beans). Blind bake for 15 minutes. Remove weights and parchment; bake for another 5 minutes to dry out the crust.
  5. Sprinkle the crumbled bacon and cheese evenly over the bottom of the crust.
  6. Whisk together the eggs, heavy cream, salt, pepper, and nutmeg (if using) until smooth.
  7. Gently pour the custard mixture over the bacon and cheese.
  8. Bake for 45-50 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out mostly clean.
  9. Let cool for at least 15 minutes before slicing and serving.