Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Gather the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
• Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until lightly golden.
• While the crust is baking, cook the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon drippings in the skillet. Add chopped onion to the skillet and cook until softened, about 5 minutes.
• In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
• Scatter the cooked bacon, sautéed onions, and grated Gruyere cheese evenly over the bottom of the pre-baked pie crust.
• Pour the egg and cream mixture over the bacon, onions, and cheese.
• Bake for 35-45 minutes, or until the center is set and the top is golden brown. If the crust edges start to brown too quickly, cover them with foil.
• Let the quiche cool for at least 10-15 minutes before slicing and serving.