Instructions

1. 1
   Preheat oven to 400°F (204°C).
2. 2
   Fit pastry dough into a 9-inch pie pan or tart pan.
3. 3
   Line with parchment paper, fill with pie weights, and blind bake for 15 minutes.
4. 4
   Remove weights and bake 5 minutes more.
5. 5
   Set aside; reduce oven to 350°F (175°C).
6. 6
   In a skillet over medium heat, cook chopped bacon until crisp.
7. 7
   Remove with a slotted spoon and drain on paper towels.
8. 8
   Sprinkle the cooked bacon and shredded Gruyère cheese evenly over the bottom of the baked pastry crust.
9. 9
   In a medium bowl, vigorously whisk together the eggs, heavy cream, milk, salt, pepper, and a pinch of nutmeg until fully uniform and slightly frothy.
10. 10
    Carefully pour the egg mixture into the pastry shell over the bacon and cheese.
11. 11
    Bake at 350°F for 35 to 40 minutes, or until the custard is set in the center and lightly golden on top.
12. 12
    Let cool for 10 minutes before slicing.