Prepare the crust dough – In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water gradually until the dough forms. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.

Preheat the oven – Set to 375°F (190°C).

Roll and fit the crust – Roll chilled dough on a floured surface into a circle. Transfer to a 9-inch pie dish, pressing gently into the edges. Trim excess dough.

Blind bake the crust – Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes. Remove weights and bake another 5 minutes until lightly golden.

Cook the bacon properly – In a skillet over medium heat, cook chopped bacon until crisp. Drain on paper towels to remove excess grease.

Prepare the custard mixture – In a bowl, whisk eggs, heavy cream, salt, pepper, and nutmeg until smooth.

Assemble the quiche – Sprinkle bacon and grated Gruyère evenly over the pre-baked crust. Pour the egg mixture carefully over the top.

Bake until set – Bake for 30–35 minutes until the center is just set and slightly golden. The center should jiggle slightly but not appear liquid.

Rest before slicing – Allow the quiche to rest for 10–15 minutes to firm up before cutting.