Instructions:
- Phase 1: The Pastry (Pâte Brisée). Pulse flour and salt in a food processor (or mix in a large bowl). Add the cold butter cubes and pulse/cut until the mixture resembles coarse meal with pea-sized butter chunks remaining.
- Slowly drizzle in ice water, pulsing/mixing until the dough just begins to hold together when squeezed. Form dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
- Roll the chilled dough out and carefully fit it into a 9-inch tart pan with a removable bottom. Trim edges and prick the base all over with a fork. Freeze for 15 minutes.
- Phase 2: Blind Baking. Preheat oven to 400°F (200°C). Line the frozen shell with parchment paper and fill completely with pie weights. Bake for 15 minutes.
- Remove weights and paper. Bake uncovered for another 5–7 minutes until the base is dry and lightly golden. Reduce oven temperature to 375°F (190°C).
- Phase 3: The Filling & Final Bake. Sauté diced bacon in a skillet until crisp. Drain thoroughly on paper towels.
- Sprinkle half the Gruyère, then the drained bacon evenly over the bottom of the warm, partially baked crust.
- In a bowl, whisk eggs, yolks, cream, milk, salt, pepper, and nutmeg until just combined (avoid whipping too much air).
- Pour the custard mixture gently over the bacon/cheese base. Sprinkle remaining Gruyère on top.
- Bake for 35–45 minutes, rotating halfway, until the edges are set and the centre has only a slight wobble. Let the quiche cool on a wire rack for at least 20 minutes before slicing.