Line the dough with a piece of parchment paper. Fill it with pie weights or raw dried beans. Bake the crust for ten minutes until it sets.

Cook the bacon pieces in your hot skillet now. Make them very crispy and brown on all sides. Remove them and drain the oil on paper towels.

Whisk the eggs and heavy cream in a bowl. Add the salt, pepper, and a pinch of nutmeg. Mix them until the liquid is very smooth today.

Spread the cooked bacon over the bottom of crust. Sprinkle the shredded Gruyere cheese evenly over the bacon. This creates layers of flavor in every single slice.

Pour the egg mixture slowly over the cheese layer. Do not let the liquid overflow the crust edges. Fill it just below the top of the pastry.

Place the pan into the hot center oven rack. Bake it until the center is just slightly jiggly. The top should be a beautiful golden brown color.